This quick and easy chili has been taste-tested and approved by more than 125,000 fourth and fifth graders. What more do you need to know? How about that the whole batch only costs about $15 to make, and you can add or subtract just about anything to make it just the way you like it. This recipe comes to us from our friends at Beecher’s Foundation.
Food for Thought: North Dakota is the United States’ top producer of dry beans, while India, Myanmar, and Brazil are the world’s top producers.
Cooking Tip of the Week: If you have leftover chili that you don’t plan on eating right away, you can freeze it to save for a chilly day. Pour your chili in a freezer bag and freeze flat for better freezing and defrosting.
Conversation Starter: If you could have your own TV show, what would it be about?
Adult: Chop onion and zucchini, mince garlic, chop green and red bell peppers.
Together: Measure all of the spices into a small bowl.
Adult: Open cans of beans and tomatoes.
Kid: Drain and rinse the beans.
Kid: Add oil to a medium soup pot over medium-high heat.
Kid: Add onion and garlic to the soup pot, stir, and cook for 1 to 2 minutes.
Kid: Add green and red bell peppers and zucchini to the soup pot and saute until tender.
Kid: Add spices to the soup pot and stir until all of the vegetables are well coated.
Kid: Add the beans and tomatoes to the soup pot and stir well.
Kid: Add corn to the soup pot and stir.
Adult: Turn up heat to bring chili to a boil. Reduce heat to low and simmer for 15 minutes.
Together: Turn off the eat on the soup pot, stir the chili, and garnish with cilantro before serving. Enjoy!