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

Tips:

This recipe makes a lot. Store leftovers in the fridge for 3 to 4 days or freeze in airtight containers for 2 to 3 months.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

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

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse onion, garlic, zucchini and pepper under cool running water. Scrub carrots with a clean vegetable brush under cool running water. Chop vegetables and mince garlic; set aside.
In a large saucepan, heat oil over medium heat. Cook vegetables for about 5 minutes or until softened. Stir in chili powder and turmeric.
Stir in strained tomatoes 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.