[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Fall Vegetable Chili[/title][fusion_text]Week of October 6th to October 10th, 2008
FALL VEGETABLE CHILI (Thanks to the Good Housekeeping Magazine)
2 Carrots, peeled and cut into 1/2 “ pieces 1 Tbs. Olive Oil
2 Parsnips, peeled and cut into 1/2 “ pieces 1 Onion, chopped
2 Cans (15-19 oz.) Red Kidney Beans, rinsed and drained
1 Can (28 ox.) Whole Tomatoes in juice 4 Tsp. Chili Powder
1/4 Cup Loosely Packed Fresh Cilantro Leaves, chopped
In a 5 quart saucepot, heat olive oil until hot. Add carrots, parsnips and chopped onion and cook for 6-8 minutes or until the vegetables are tender and beginning to brown, stirring occasionally. Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans. Stir chili powder into vegetables in saucepan. 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.
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