Tuesday, March 31, 2009

Food Week Q & A (Recipes: Vegetarian Chili)

Ani said... I love the cooking pictures! I don't enjoy cooking all that much (although I LOVE to entertain - go figure!), so my recipe arsenal is pretty limited to tried and true dishes. We are lucky to have a wonderful nanny who is an amazing cook - but I would love some good (nutritious AND easy) recipes that are simple enough to allow our 3 year old in the kitchen as sous chef.Looking forward to this series!!!!
Dear Ani,
K & O started helping me make this recipe when they were 2 years old. Now they are practically pro's at it! I made it with them last week and they literally did everything. Everything! We all love this chili. It originated from a recipe from my mom, but I've altered it a lot over the years. It is our family's favorite chili -- we prefer it to any meat chili I've ever made. K & O love it and we discovered, this past week when we made it, that Little Miss loves it too!!! This chili freezes really, really well (and even us, who basically hate leftovers, love this chili as leftovers). Here it is~~

Vegetarian Chili

1 tablespoon olive oil
4 medium zucchinis, cut into bite-sized chunks
1 medium onion, cut into bite-sized chunks
2 green peppers, cut into bite-sized chunks
1 red pepper, cut into bite-sized chunks
4 cloves garlic, chopped
2 large (28 ounce) cans of diced tomatoes
2 (16 ounce) cans of kidney beans, rinsed and drained
1 (16 ounce) can of garbanzo beans (chick peas), rinsed and drained
1 (16 ounce) can of black beans, rinsed and drained
2 teaspoons chili powder (more if you want more heat)
2 teaspoons cumin
1 teaspoon fennel seeds
1 teaspoon pepper
1 teaspoon salt
1 teaspoon dried dill
1 teaspoon basil
1 teaspoon oregano
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 teaspoons fresh lemon juice

Heat up large pot. Add olive oil. Add the veggies and garlic. Stir occasionally until zucchini is slightly tender and onion is starting to become translucent. Add tomatoes, beans, and all the rest. Cook over medium heat, uncovered, for at least one hour. Can cook longer for thicker chili.

Serve with any or all of the following:
Fresh Tortillas
Tortilla Chips
Shredded Cheese
Sour Cream

Sliced Green Onion
Chopped Cilantro
Fresh Chopped Tomatoes

chopping up the veggies
opening all the cans with the electric can opener-- their favorite part!!!
Owen eats it burrito style! (by filling a fresh tortilla with the chili, cheese, and sour cream!)
Kyle eats it straight up! (with lots of cheese and sour cream stirred in!)... and asked to have more chili packed for his school lunch the next day.

1 comment:

Phyl said...

I made this chili last night and my husband absolutely LOVED it. He recently became a vegetarian and is eating very low fat so I have been feeling challenged to cook meals more interesting than just steamed veg. I replaced the garbanzo beans (which he doesn't like) with pinto beans. It was a huge hit-thank you!