Dinner

Fall Veggie Chili is for Dinner.

Fall Veggie Chili takes 40 minutes to prepare.

Fall Veggie Chili takes 30 minutes to cook.

Fall Veggie Chili makes 12 servings.

The ingredients for Fall Veggie Chili are:

Beans, red kidney, 3 cup (or 2 cans, rinsed)
Beans, pinto, 2 cup (or 1 can, rinsed)
Carrots, raw, 4 medium sliced
Yellow Sweet Corn, Frozen, 1.5 cup kernels
Onions, raw, .5 cup, chopped
Parsnips, 3 parsnip (9" long) sliced
4 med. Yukon Gold Potatoes cubed with skin (20 oz)

(Yukon Gold potatoes do not take as long to cook as other varieties. If you use a russet potato you may want to add them just a few minutes after you add the carrots, or cut them in smaller chunks.)

garlic, 2 cloves, diced
Chili powder, 2 tbsp
Cinnamon, ground, 1 tsp
Granulated Sugar, 2 tsp
Del Monte Petite Cut Diced Tomatoes, 2 cans
Cumin seed, 1 tsp

Water, tap,2 cup
Home Made Vegetable Bouillon, 4 tsp (my recipe) (or vegan beef base)
6 oz tomato paste

Here is how you make Fall Veggie Chili:

Makes 12 servings.1. Put diced onion in the bottom of a big pot. Add a splash of water and saute the onion until it begins to brown. (if the water cooks away just add a little more) When the onion is a little brown add garlic, the cumin, chili powder, and cinnamon and continue to saute the spices and onion/garlic mix for a few minutes. If you need to add a little water along the way to keep it from sticking that is okay. You want the spice to brown a little in the bottom of the pan.2. Add the canned tomatoes, water, bouillon, carrots, and parsnips. Cover bring to a boil, turn down the heat and simmer until the carrots and parsnips are almost tender. 3. Add cubed potatoes and beans. Continue to cook until the potatoes are tender. Add the tomato paste and mix in. 4. Add the corn and heat through.5. Taste. At the last minute I like to add a little sugar to cut the acid in the tomatoes. You can also add some more spice or cayenne if you like your chili on the hot side. (I do!)Number of Servings: 12Recipe submitted by SparkPeople user IMVEGAN.

The nutritional information for Fall Veggie Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 216.0

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 575.3 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 12.3 g
• Protein: 9.7 g

Fall Veggie Chili is Mexican cuisine.

The dietary needs meet for Fall Veggie Chili is Vegan