Labadie Recipe Database

Name Fall Vegetable Chili Number of People 4 List of Ingredients 1 T. olive oil 2 medium carrots, peeled and cut into 1/2" pieces 2 medium parsnips, peeled and cut into 1/2" pieces 1 medium onion, chopped 2 cans kidney beans, rinsed and drained 2 T. chili powder 1 tsp. ground cumin 28 oz. diced tomatoes with juice 1/4 cups loosely packed cilantro leaves, chopped Description In saucepan, heat olive oil on medium-high until hot.  Add carrots, parsnips and onion and cook 6 to 8 minutes or until all vegetables are tender and beginning to brown, stir occasionally. Meanwhile, mash 2 cup drained beans. Stir chili powder and cumin into vegetables and cook one minute.  Add tomatoes, mashed and whole beans and 2 cups water; heat to boiling.  Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally.  Stir in cilantro to serve. Time 30 minutes Difficulty (1-5) 1 Notes Per Serving:  360 calories, 5 g fat (1 g saturated), 0 cholesterol, 890 mg sodium, 65 g carbohydrates, 24 g dietary fiber, 18 g protein Image