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.