RECIPE OF THE DAY! VEGETABLE CHILI

Throw together dinner in just 30 minutes with this Southwestern-spiced veggie chili recipe.This dish is so great for the fall, all the hearty flavors and wonderful taste will help keep you toasty and warm. Serve with store-bought biscuits and a small green salad. ENJOY!


Makes 4 main-dish servings

Total Time: 30 min


Ingredients

1 tablespoon(s) olive oil

2 medium carrots, peeled and cut into 1/2-inch pieces

2 medium parsnips, peeled and cut into 1/2-inch pieces

1 medium onion, chopped

2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained

4 teaspoon(s) chili powder

1 can(s) (28-ounce) whole tomatoes in juice

1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped


Directions

1.In 5-quart saucepot, heat olive oil on medium-high until hot. Add carrots, parsnips, and chopped onion, and cook 6 to 8 minutes or until all the vegetables are tender and beginning to brown, stirring occasionally.

2.Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans.

3.Stir chili powder into vegetables in saucepot; cook 1 minute, stirring. Add tomatoes with their juice, whole and mashed beans, and 2 cups water; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Stir in cilantro to serve.

360 Calories per serving