Autumn Vegetable Chili
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
4 main-dish servings
ingredients
- 14.79 ml oil
- 2 medium carrots
- 2 medium parsnips
- 1 mediim onion
- 822.13 g can red kidney beans
- 19.71 ml chili powder
- 411.06 g can diced tomatoes
- 283.49 g can diced tomatoes with green chilies
- 59.14 ml chopped fresh cilantro leaves (optional)
- 118.29 ml shredded cheese (optional)
directions
- Peel the carrots and parsnips, and cut them into 1/2 -inch slices.
- Drain the beans, reserving liquid.
- 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.
- 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.).
- Serve in bowls and sprinkle with chopped cilantro and shredded cheese, if desired.
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RECIPE SUBMITTED BY
CatlingMex
Pompano Beach
Born and raised in Indiana, U.S.A., I lived the first 23 years of my adult life in Mexico City, Mexico. I then moved back to the Midwest for several years, then to Costa Rica for 2 years, and I now reside in South Florida.