White Chili of Root Vegetables

This one looks interesting.   
Especially since it is getting to be chili time here in the Northeast.  Maybe in your part of the country as well.

Of course I never think of chili without either beef or chicken, but with this even vegetarians can enjoy the flavor of a chili!

Yield: 4
Serving Size: 2 cups

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 (4-oz.) can green chilies
• 1 tbsp. dried oregano
• 1 tbsp. ground cumin
• 1 tsp. kosher salt
• 3 tbsp. instant masa
• 6 tbsp. salted butter
• Fresh cilantro, lime wedges, minced jalapeno for garnish

Instructions

1. Roughly chop carrots and potato, transfer to the base of the PowerChef™ System fitted with blade attachment. Cover and pull cord until finely chopped. 
2. Transfer ingredients to the TupperWave® Stack Cooker 3-Qt. Casserole. 
3. Repeat steps with parsnips, cauliflower and garlic.
4. Stir in stock, green chilies, oregano, cumin, salt, masa and butter.
5. Cover and microwave on high power 22 minutes or until vegetables are tender.
6. Remove Stack Cooker from microwave, uncover, and stir chili.
7.  Serve warm with fresh cilantro, lime wedges and minced jalapeno.

A little youtube video to see how its done.