Welcome to Tantalizing Thursday on Chief 187 Chatter. This week marks the first of
autumn. School is in full swing, leaves are beginning to shake free while others are changing color. A cool crisp air is in place in the morning and evenings when the warmth of the sun is still absent. Appetites are beginning to increase as we prepare for winter’s long stay and the increased activities of the yearly grind. Dinner, always a time when fare needs to be quick, healthy, and delicious for even the pickiest of palates, is an important meal that sometimes gets bumped by hurried schedules, lack of desire to “work for the meal” or becomes a mosh of convenience foods that are not nearly healthy. Trying to find acceptable, lightning fast and nutritious and tasty meal options is time-consuming so I tried to do the work for all of us. Enjoy this Fall Feast.
Fall Vegetable Chili
Recipe by: http://delish.com
• 1 tablespoon(s) 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 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained
• 4 teaspoon(s) chili powder
• 1 can(s) (28-ounce) whole tomatoes in juice
• 1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
1. In 5-quart saucepot, heat olive oil on medium-high until hot. 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.
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.
On a cool autumn evening a warm bowl of chili is ideal! Having a version that is meat-free, hearty, healthy and delicious is the ultimate! Serve with your favorite tortilla chips or some
corn bread, a tossed salad, and a bit of cheese to sprinkle atop your bowl of chili and you have whipped up a terrific feast for you and your family.
Please join me tomorrow as I close the week out with the Friday Music Blog on Chief 187 Chatter.