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    You are in: Home / Recipes / Autumn Vegetable Chili Recipe
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    Autumn Vegetable Chili

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    CatlingMex's Note:

    I tweaked a recipe from "Good Housekeeping" and came up with this satisfying, nutritious, low-fat meatless soup. I use Rotel brand diced tomatoes & green chilies for the 10-oz. can of tomatoes.

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    main-di ...

    Units: US | Metric


    1. 1
      Peel the carrots and parsnips, and cut them into 1/2 -inch slices.
    2. 2
      Drain the beans, reserving liquid.
    3. 3
      Heat oil in a soup pot and sautee the onion, carrots, and parsnips for a few minutes, stirring occasionally. While that's cooking, mash about half of the beans, using a potato or bean masher.
    4. 4
      Once the vegetables start to brown, add the mashed beans, whole beans, bean liquid, chili powder, both kinds of tomatoes, and about 3 cups water. Cook, uncovered, over medium heat for 15-20 minutes, until vegetables are tender and soup is of desired thickness. (Let reduce longer for thicker chili, add water for thinner chili.).
    5. 5
      Serve in bowls and sprinkle with chopped cilantro and shredded cheese, if desired.

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    Nutritional Facts for Autumn Vegetable Chili

    Serving Size: 1 (1834 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 351.3
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 359.9 mg
    Total Carbohydrate 60.2 g
    Dietary Fiber 18.7 g
    Sugars 6.1 g
    Protein 20.1 g

    The following items or measurements are not included:


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