Cooking time: Difficulty: Easy - for beginners
Ingredients
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
Method
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.