Fall Vegetable Chili

Directions

1. 1
   In 5-quart saucepot, heat olive oil on medium-high until hot.
2. 2
   Add carrots, parsnips, and chopped onion, and cook 6 to 8 minutes or until all the vegetables are tender and beginning to brown, stirring occasionally.
3. 3
   Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans.
4. 4
   Stir chili powder into vegetables in saucepot; cook 1 minute, stirring.
5. 5
   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.
6. 6
   Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally.
7. 7
   Stir in cilantro to serve.
8. 8
   Nutritional information is based on one serving.