Autumn Vegetable Chili Recipes

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AUTUMN VEGETABLE CHILI



Autumn Vegetable Chili image

I tweaked a recipe from "Good Housekeeping" and came up with this satisfying, nutritious, low-fat meatless soup. I use Rotel brand diced tomatoes & green chilies for the 10-oz. can of tomatoes.

Provided by CatlingMex

Categories     Beans

Time 40m

Yield 4 main-dish servings

Number Of Ingredients 10

1 tablespoon oil
2 medium carrots
2 medium parsnips
1 mediim onion
1 (29 ounce) can red kidney beans
4 teaspoons chili powder
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chilies
1/4 cup chopped fresh cilantro leaves (optional)
1/2 cup shredded cheese (optional)

Steps:

  • Peel the carrots and parsnips, and cut them into 1/2 -inch slices.
  • Drain the beans, reserving liquid.
  • Heat oil in a soup pot and sautee the onion, carrots, and parsnips for a few minutes, stirring occasionally. While that's cooking, mash about half of the beans, using a potato or bean masher.
  • Once the vegetables start to brown, add the mashed beans, whole beans, bean liquid, chili powder, both kinds of tomatoes, and about 3 cups water. Cook, uncovered, over medium heat for 15-20 minutes, until vegetables are tender and soup is of desired thickness. (Let reduce longer for thicker chili, add water for thinner chili.).
  • Serve in bowls and sprinkle with chopped cilantro and shredded cheese, if desired.

Nutrition Facts : Calories 351.4, Fat 5.2, SaturatedFat 0.7, Sodium 359.9, Carbohydrate 60.3, Fiber 18.7, Sugar 6.2, Protein 20.2

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