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
|2 large zucchini, halved lengthwise||1 teaspoon ground cumin|
|1 tablespoon olive oil||1/4 teaspoon salt|
|1 onion, finely chopped||2 cans (14 1/2 ounces each) diced tomatoes with mild green chiles|
|1 sweet green pepper, chopped||1 can (14 1/2 ounces) vegetable broth or 2 cups vegetable bouillon|
|2 cloves garlic, minced||2 cans (15 ounces each) black beans or kidney beans, or a combination|
|2 teaspoons chili powder||1 tablespoon chopped semisweet or unsweetened chocolate (optional)|
Kids' task: Use a plastic knife to cut the zucchini into thin slices. Set aside.
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.
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.
Ladle the soup into individual bowls.
Kids' task: Top each bowl of soup with grated cheddar, plain yogurt, and chopped cilantro, if you like.
If your family likes spicier food, try using canned diced tomatoes with jalapeño peppers in place of the tomatoes with milder green chiles.
Optional toppings: grated cheese, low-fat plain yogurt, cubes of avocado, finely chopped cilantro
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