Spunky Chili
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 1/2 cups onions, chopped ⓘ
- 1 carrot, medium-sized, peeled and chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 2 tablespoons mild chili powder ⓘ
- 2 teaspoons cumin, ground ⓘ
- 3/4 teaspoon salt ⓘ
- 1 tablespoon cider vinegar ⓘ
- 1 small bell pepper, seeded and chopped ⓘ
- 2 teaspoons garlic, minced (cut in tiny pieces) ⓘ
- 3 (15 ounce) cans red kidney beans, cans rinsed and drained (about 5 cups) ⓘ
- 2 cups tomato juice ⓘ
- TO SERVE WITH THE CHILI ⓘ
- sour cream ⓘ
- grated cheddar cheese ⓘ
- salsa ⓘ
- tortilla chips ⓘ
Instructions
- Put a soup pot on the stove, add 2 tablespoons olive oil. Turn on the heat ot medium and wait for 30 seconds.
- Put in the pot 1 1/2 cups onions, carrot, celery, 2 tablespoons chili powder, 2 teaspoons cumin, 3/4 teaspoons salt. Cook the vegetables for 10 minutes, stirring every few minutes with a wooden spoon.
- Add 1 tablespoons cider vinegar, bell pepper, 2 teaspoons garlic, beans. Stir and cook for 5 minutes. Measure 2 cups tomato juice. Pour it in slowly.
- Stir gently, cover, and turn the heat to low. Cook for 20 minutes, stirring about every 5 minutes. Ask an adult to lift the lid when it's time to stir, then to put it back on.
- Ask an adult to help ladle or spoon the hot chili into bowls. Serve with the toppings of your choice, and maybe also with tortilla chips on the side.
- You will also need:
- Small sharp knife (and maybe a garlic press) and a cutting board for preparing the vegetables ahead of time.
- Can opener.
- Large wire-mesh strainer and a bowl it fits over for rinsing and draining the beans ahead of time.
- soup pot with a lid.
- Measuring cups and spoons.
- Long-handles wooden spoon.
- 2-cup liquid measure.
- Serving spoon or ladle.
- Bowls and spoons or forks.
- Ask and adult for Help with:.
- Getting all the vegetables cur and ready ahead of time.
- Opening all the cans of beans.
- Rinsing and draining the bans.
- Opening the cans of tomato juice.
- Lifting the lid of the pot when it's time to stir (Hot steam will escape when the lid is lifted!).
- Ladling the hot chili into bowls.
Nutrition & Diet Analysis (per serving)
1000
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).