Food & Families: Vegetarian Chili

Makes: 8 servings

We made some delicious chili together in Food & Families this week! The kids even got into the toy kitchen for some creative play time.

Ingredients:

• 1 tablespoon vegetable oil

• 1 cup chopped onions

• ¾ cup chopped carrots

• 3 cloves garlic, minced

• 1 cup chopped green pepper

• 1 cup chopped red

• pepper

• ¾ cup chopped celery

• 1 tablespoon chili powder

• 1 ½ cups chopped fresh mushrooms

• 1 (28 ounce) can of diced tomatoes

• 1 (19 ounce) can kidney beans,

• drained and rinsed

• 1 (11 ounce) can whole kernel corn, undrained

• 1 can of tomato paste

• 2 cups of vegetable broth

• 1 tablespoon ground cumin

• 1 ½ teaspoons dried oregano

• 1 ½ teaspoons dried basil

Directions:

1. Heat oil in a large saucepan over medium heat.

2. Sauté onions, carrots, and garlic until tender.

3. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.

4. Stir in mushrooms, and cook 4 minutes.

5. Stir in tomatoes, drained kidney beans, and corn.

6. Season with cumin, oregano, and basil.

7. Add vegetable broth and stir.

8. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.