Low Fat Vegan Chilli

I decided since today is a rainy day and it is semi cold, a warm lunch would be the best thing to eat. I've never been a big fan of chilli, but when I became vegan I made a recipe of it that I personally really like. It is gluten free, nut free, practically fat free, but unfortunately not raw vegan.
For this recipe you will need,

1 can diced tomatoes
1/2 cup water
1 onion
1 garlic clove
1 can red kidney beans, or fresh and soaked if you have them
5 medium carrots
1 cup green beans (a good handful)
4 small red potatoes
1 parsnip (looks like a white carrot)
1 tbsp canola oil
Some ground black pepper

Chop up the onion and garlic and put it into a pot with the oil. Once they are soft and begin to brown, add in the can of tomatoes and half cup of water. Put it the stove on high until it comes to a boil, than bring it down to medium. Meanwhile, chop up your potatoes and green beans into small cubes, and chop your carrots and parsnip into circles- the size may very but that is okay. I did not peel my veggies but if you want to you can. If you do not peel them just be sure to give them a good wash. Than, open your can of beans and poor them into a strainer. It is important to rinse your beans if you are using them from a can because you will take off all the extra salt (in the fluid) that is put into the can to preserve the beans; fresh beans are optimal for awesome health. Once the tomatoes come to a boil, add the beans and wait until it comes to a boil again to add the chopped veggies. When you have added the veggies, turn it on high until it comes to a boil, and once it has put it down to low, stick a lid on it, and give it one hour; stir every 15 minutes. When you come back to it you will notice that some of the water has disappeared which is what you want. It is ready to serve! Be sure to blow on it though because it will be super hot!

Enjoy yahs chilli,

Julia:3