Fall is here and innkeeper Donna Muilenburg from the Okoboji Country Inn  has the perfect recipe for the chilly nights that are approaching Northwest Iowa.

Fall Vegetable Chili

1 Tbsp. olive oil                2 med. carrots, peeled & cut into pieces

2 med. parsnips, peeled and cut into pieces    1 med. onion, chopped

2 cans red kidney beans, rinsed & drained     4 tsp. chili powder

1 can (28 oz.) whole tomatoes in juice               1/4 cup fresh cilantro leaves, chopped

1.  In a 5 qt kettle, heat olive oil on medium-high until hot.  Add carrots, parsnips, and chopped onion, and cook 6 to 8 minutes or until all vegetables are tender and beginning to brown, stirring occasionally.

2.  On a large plate, with fork or potato masher, mash 1 cup drained beans.

3.  Stir chili powder into vegetables in kettle, cook 1 minute, stirring.  Add tomatoes with juice, whole and mashed beans, and two 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.

Nothing beats a good bowl of chili on a cool Northwest Iowa evening.  Sit back and enjoy and remember to take some time to check out our beautiful fall colors that this area has to offer.