The CATS kids loved putting all the cans of beans and tomatoes together with the fresh veggies, and adding all the spices. (We always pour out a little sample of the herbs/spices to pass around first, to smell.) The scent of this cooking wafted through the building, bringing more kids into the class. Everyone thought we could add even more veggies, such as mushrooms, or celery, and they loved topping their bowls off with grated Parmesan.
Ingredients
- 3 cloves garlic or 3 teaspoons minced garlic from a jar
- 1 tablespoon olive oil
- 1 28-oz. can tomatoes, cut up
- 1 cup water
- 1 6-oz. can tomato paste
- 1 tablespoon chili powder
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 15-oz. can red kidney beans, drained
- 1 15-oz. can great northern or white beans, drained (can also use black beans)
- 1 15-oz can garbanzo beans, drained
- 1 cup chopped or shredded carrots (the bagged shredded kind makes it easier for little hands)
- 1 cup frozen whole kernel corn (or canned or fresh)
- 1 cup chopped zucchini
- A few dashes of hot pepper sauce, if desired (our group does not desire it!)
- 3/4 cup shredded or grated Parmesan cheese
Instructions
- In a Dutch oven or large stew pot, cook garlic in hot oil for 30 seconds. Stir in undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper. Add the drained kidney beans, great northern beans and garbanzos, bring to boiling. Reduce heat and simmer, covered, for 10 minutes.
- Stir in the chopped carrots, corn and chopped zucchini. Simmer, covered, for 10 more minutes, until veggies are mostly tender. Add hot pepper sauce if desired.
- Spoon into serving bowls; make sure it is cooled a bit before serving. Add Parmesan cheese on top if desired.
More Information
My sister-in-law in Sun Valley, ID made this simple and wonderful chili several years ago when we were visiting, and it has been a family favorite ever since. Sometimes, I brown a pound of ground turkey in the first steps with the olive oil and garlic, which makes it un-vegetarian, but delicious also.
The recipe originally came from Better Homes and Gardens, from a low-fat meals cookbook, but it doesn’t taste low-fat!
Print
Email
Subscribe to the newsletter!
You’ll get periodic updates with recipes, Q&A’s with chefs and kid food experts, observations, quizzes and simple activities for your kids — i.e., a fun farmer’s market treasure hunt. Don’t worry – we won’t bombard you with mail or ads.
