Name: Root Vegetable White Chili
Ingredients: 4 medium carrots (peeled); 1 large russet potato (peeled); 4 medium parsnips (peeled); 2 cups cauliflower florets; 5 garlic cloves (peeled); 3 cups chicken or vegetable stock; 1 can green chilies (4-oz.); 1 tbsp. dried oregano; 1 tbsp. ground cumin; 1 tsp. kosher salt; 3 tbsp. instant masa; 6 tbsp. salted butter; TOPPINGS Fresh cilantro, lime wedges, minced jalapeno for garnish

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Root Vegetable White Chili

Cooking with Tupperware making Root Vegetable White Chili in the Tupperware Microwave Stack Cooker

Ingredients

4 medium carrots peeled
1 large russet potato peeled
4 medium parsnips peeled
2 cups cauliflower florets
5 garlic cloves peeled
3 cups chicken or vegetable stock
1 can green chilies 4-oz.
1 tbsp. dried oregano
1 tbsp. ground cumin
1 tsp. kosher salt
3 tbsp. instant masa
6 tbsp. salted butter
TOPPINGS Fresh cilantro, lime wedges, minced jalapeno for garnish

Instructions

Prep the veggies

Roughly chop carrots and potato, transfer to the base of the Power Chef® System fitted with blade attachment. Cover and pull cord until finely chopped. Transfer ingredients to the TupperWave® Stack Cooker 3-Qt./3 L Casserole. Repeat steps with parsnips, cauliflower and garlic.

Add toppings and serve

Stir in stock, green chilies, oregano, cumin, salt, masa and butter. Cover and microwave on high power 22 minutes or until vegetables are tender.

Make the stock

Remove Stack Cooker from microwave, uncover, and stir chili. Serve warm with fresh cilantro, lime wedges and minced jalapeno.