Will's Chili

dinner, lunch, chili, beans, vegetarian

2017 Kids Recipe Challenge Winning Recipe: 2nd Place! [Lunch]

Get the kids to help open cans, rinse beans and grate vegetables. This easy vegetarian chilli is a winner for the whole family. Add a dollop of sour cream when serving up everyone’s bowl.

William who’s in grade 3 and lives in Lakefield, ON, says kids would like this recipe because it’s fun to make and it warms you up when it’s cold out.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Makes: 8 servings

Ingredients
Vegetable oil	2 Tbsp (30 mL)
Onion, chopped	1
Garlic, minced 2 cloves	1/2 tsp (2 mL)
Carrots, chopped	2
Zucchini, chopped	1
Red bell pepper, chopped 1	1
Chili powder	2 Tbsp (30 mL)
Ground turmeric	1 tsp (5 mL)
Salt	1 tsp (5 mL)
Strained tomatoes (passata)	1 jar (700 mL)
Diced tomatoes	1 can (28 oz/796 mL)
Kidney and black beans and chickpeas, drained and rinsed	1 can (14 oz) each
Brown sugar	1 Tbsp (15 mL)

Directions

In a large saucepan, heat oil over medium heat. Cook onion, garlic, carrots, zucchini and pepper for about 5 minutes or until softened. Stir in chili powder, turmeric and salt until coated.
Stir in strained and diced tomatoes, kidney and black beans, chickpeas and brown sugar.
Bring to a simmer; reduce heat to low and cook, stirring occasionally for 30 minutes or until thickened.