Fall vegetable chili

This week I made calzones (which reminded me of dinners with Denise at our Park Drive apartment) and this vegetable-tarian chili. In addition to the carrots, parsnips, and onions, I also threw in some garlic (1 clove), sweet peppers, jalapeno pepper (1/2), and an unidentified root vegetable leftover from my CSA (a turnip, I think). Enjoy!

Fall Vegetable Chili
Source: Good Housekeeping
Serves: 4

Ingredients
1 Tbsp olive oil
2 medium carrots, peeled and cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium onion, chopped
2 cans (15-19 oz each) red kidney beans, rinsed and drained
4 tsp chili powder
1 can (28 oz) whole tomatoes in juice
1/4 cup loosely packed fresh cilantro leaves, chopped

Directions
1. In 5-quart saucepot, heat olive oil on medium-high until hot. Add carrots, parsnips, and chopped onion, and cook 6-8 minutes or until all the vegetables are tender and beginning to brown, stirring occasionally.

2. Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans.

3. Stir chili powder into vegetables in saucepot; 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.