Labadie Recipe Database

Labadie Recipe Database

id	524
Name	Fall Vegetable Chili
Main Dish Category	Soups and Stews
Secondary Dish Category
Main Ingredient	Kidney Beans
Other Ingredient	Carrots and Parsnips
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
Cooking Type	StoveTop
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
Origin	Good Housekeeping
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