Carrots

Carrot & Parsnip Chili

Thanks to Benedictine University Dietetic Intern Amanda Nila for sharing this recipe.

1 tablespoon olive oil
2 medium carrots, peeled, cut into 1/2-inch pieces
2 medium parsnips, peeled, cut into 1/2-inch pieces
1 medium onion, chopped
2 15-ounce cans red kidney beans, rinsed and drained
4 teaspoons chili powder
1 28-ounce can whole tomatoes with juice
1/4 cup loosely packed fresh cilantro leaves, chopped

In 5-quart pot, heat olive oil over medium-high. Add carrots, parsnips, and chopped onion; cook 6 to 8 minutes, until vegetables are tender and beginning to brown, stirring occasionally. Meanwhile, on large plate, mash 1 cup of the drained beans. Add chili powder to vegetables in pot; cook 1 minute, stirring. Add tomatoes with 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.

Serves 4.

From “Good Housekeeping,” October 2008.

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