A few years ago, Brandon was a vegetarian. During that time I found a recipe for Fall Vegetable Chili in a Good Housekeeping magazine so I pulled it out and sent it to him. 3 years later, we actually tried it.
Fall Vegetable Chili from Good Housekeeping
- 1 Tbsp. olive oil
- 2 med. carrots, peeled and cut into 1/2 in. pieces
- 2 med. parsnips, peeled and cut into 1/2 in. pieces
- 1 med. 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 c. loosely packed fresh cilantro leaves, chopped
- In 5-quart sauce pot, 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.
- Meanwhile, on a large plate, with fork or potato masher, mash 1 cup drained beans.
- Stir chili poder into vegetables in sauce pot; cook 1 minute, stirring. Add tomatoes with their juice, whole and mashed beans, and 2 cups water; heat to boil 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.
It was so-so. I’m not a huge fan of carrots and the parsnips were a stronger taste of the carrot flavor (or it seemed like it to me). Brandon wasn’t wild about it either. It needed some salt and pepper. Not sure we’ll make it again.