Fall Vegetable Chili Recipe

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. Meanwhile, on large plate, with fork or potato masher, mash 1 cup drained beans. 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.