Autumn Vegetable Chili

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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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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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