Recipe Name Mixed Beans and Root Vegetable Stew Submitted by soci205506 Recipe Description This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili, just cut down on the vegetables and up the beans. Serve as is or with cooked grains, tortilla chips, or baked potatoes. Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 large Onions, diced 1 medium Rutabaga 2 cups, slices 2 Parsnips, peeled and cut into 1-inch chunks 1 large (7-1/4\" to 8-1/2\" long) Carrots, peeled and Diced 0.625 cups pieces or slices Mushrooms, diced 1 tablespoon garlic minced 1 tablespoon oregano, dried 4 cups (8 fl oz) vegetable broth low sodium 3.75 cups Kidney beans, canned (red, 15oz drained) 1.875 cups Cannellini Beans, canned (drained and rinsed) 2 medium whole (2-3/5 Tomatoes (diced) 0.25 cups tomato paste 1 tablespoon Nutritional Yeast 0.25 teaspoons cinnamon, ground 0.25 cups lemon juice 2 tablespoons parsley, chopped Steps Sequence Step 1 1. Place the onion, rutabaga, parsnips, carrot, mushrooms, garlic, and oregano into a stockpot. Add ¼ cup of water and cook over medium heat for 10 minutes, stirring occasionally, until the onions are translucent. Add 1 to 2 tablespoons of water, if needed, to prevent the vegetables from sticking to the pot. 2. Add the broth, beans, tomatoes, tomato paste, chili pods, nutritional yeast, and cinnamon. Bring to a boil, reduce heat to medium, cover and simmer until the vegetables are well cooked, about 20 minutes. 3. Add the lemon juice, salt, pepper, and half of the parsley. Taste and adjust seasoning. Cook for another 5 to 10 minutes until the stew is creamy. 4. Remove the chili pods before serving. Garnish with remaining parsley and serve hot.