Vegetable Chili Boat
Pinto, kidney and black beans cook with tomatoes, onion and green pepper. Serve small bowls topped with tortilla chips and a blend of cheddar and mozzarella.
Recipe source: USDA Food and Nutrition Service, Team Nutrition. Original recipe
Makes6 servings; 3/4 cup chili, 3 chips and about 1 tablespoon cheese blend per serving
Time20 minutes preparation and 25 minutes cooking.
A pantry-based chili with fresh onion and green pepper. The source gives 20 minutes preparation and 25 minutes cooking. This version uses chicken stock, so it is not vegetarian.
Ingredients
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Let’s make it
- Heat oil in a large pot over medium-high heat. Cook onion and green pepper for 2 to 3 minutes, until tender. Stir in the drained beans, add chili powder and cook for 1 minute.
- Add diced tomatoes, stock and hot sauce. Bring to a boil, then simmer uncovered for 10 minutes. Mix in tomato paste and cook uncovered for another 10 minutes.
- Bring the chili to a rolling boil for at least 15 seconds. Reduce heat to low to keep it warm.
- Mix the two shredded cheeses. For each serving, put 3/4 cup chili in a bowl and top with 3 chips and about 1 tablespoon cheese blend. Serve hot.
USDA Food and Nutrition Service, Team Nutrition, Recipes for Healthy Kids: Cookbook for Homes, printed pages 82-83. Recipe contributed by Cedar Cliff High School, Camp Hill, Pennsylvania. Instructions condensed for this site.
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