photo by Daniel Stranahan
Psychobaby friend, and fellow mom, Elena, from The Kids' Table, just sent over an awesome vegetarian chili recipe that we had to share! Perfect for Sunday dinners, football watching, or feeding your brood and all of their friends, this hearty recipe makes us excited for cooler weather!
Elena says:
"Nothing says fall like chili – and you’ll be hard pressed to find a chili that says it better than this one. With red kidney and black beans, sweet potatoes, and corn, it’s a protein and vitamin rich one-pot meal. We made this for dinner last Sunday, inspired by stories of the chili competition that my son, Jake, had just participated in on his 7th grade class canoe trip. Corn played a prominent role in his team’s submission, which took a very respectable second place. At our Sunday dinner, the chili got rave reviews from all adults and three of the four kids. The one dissenting vote was from my younger son, Aleks. But since no more than a molecule of it passed his lips, I’m not sure that his vote counts. (As a recovering picky eater, he still shies away from “combined foods.”) He did ask to taste the raw green pepper as I was cutting it up and liked it. I’ll call that a victory!"
Enjoy the Veggie Chili Recipe below, and check out more kid-friendly yumminess at http://thekidstablechicago.blogspot.com!
Ingredients
2 T olive oil
1 medium red onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 ½ T chili powder
½ tsp ground cumin
½ tsp dried oregano
½ tsp salt
1 14.5 oz can each black beans and red kidney beans, undrained
1 14.5 oz can crushed tomatoes
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 8 oz)
Kernels from 2 ears corn (or 2 cups frozen corn, thawed)
Greek-style yogurt for serving (optional)
Directions
Heat oil in a large pot over medium heat and saute onion, pepper and garlic
until soft, about 5 minutes. Add chili powder, cumin, oregano and salt and cook,
stirring, for one more minute. Stir in beans (with liquid), tomatoes and cubed
sweet potatoes. Bring to a boil over high heat. Once boiling, reduce heat to low.
Simmer uncovered, stirring occasionally, until sweet potatoes are tender, about
15 minutes. Add corn and simmer for another 3 minutes. Season to taste with
additional salt if needed. Serve with a dollop of Greek-style yogurt if desired, and
enjoy!
Makes 6 servings
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