Brrr! Elmo's Chili!
Serve this thick vegetarian soupy-stew with warm corn bread. Like all chilies, this one is even better the next day, after the flavors have had a chance to blend. You can make this recipe with your child -- see our notes below.
Equipment: plastic knife for cutting, measuring spoons, large saucepan, can opener, wooden spoon, ladle, soup bowls, cheese grater (optional).
Susan McQuillan Sesame Street
Ingredients
| 2 large zucchini, halved lengthwise | 1 tablespoon olive oil | |
| 1 onion, finely chopped | 1 sweet green pepper, chopped | |
| 2 cloves garlic, minced | 2 teaspoons chili powder | |
| 1 teaspoon ground cumin | 1/4 teaspoon salt | |
| 2 cans (14 1/2 ounces each) diced tomatoes with mild green chiles | 1 can (14 1/2 ounces) vegetable broth or 2 cups vegetable bouillon | |
| 2 cans (15 ounces each) black beans or kidney beans, or a combination | 1 tablespoon chopped semisweet or unsweetened chocolate (optional) |
directions
Prep:
55 min
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1
Kids' task: Use a plastic knife to cut the zucchini into thin slices. Set aside.
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2
Heat the oil in a large saucepan over medium heat. Add the onion; sauté 5 minutes. Add the green pepper and sauté 5 minutes longer. Add the garlic, chili powder, cumin, and salt and sauté 1 minute longer.
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3
Stir in the tomatoes with their juice, vegetable broth, the reserved zucchini, and the beans. Add chocolate, if using. Simmer for 30 minutes, stirring occasionally.
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4
Ladle the soup into individual bowls.
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5
Kids' task: Top each bowl of soup with grated cheddar, plain yogurt, and chopped cilantro, if you like.
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