Chili Chili Bang Bang

Photo: Real Food for Real Kids
Satisfy any appetite with this easy chili recipe

A simple yet hearty meal, this chili recipe is a great make-ahead lunch idea, perfect for those hectic school or work weeks. Enjoy!

Makes 4-6 portions

INGREDIENTS
1 cup chopped onions
½ cup chopped carrots
½ cup diced celery
3 Tbsp chopped bell peppers
2 tsp minced garlic
1 cup diced tomatoes
½ cup crushed tomatoes
1 Tbsp sunflower oil
2¼ cup canned chickpeas (with liquid)
¾ cup canned black beans (drained)
1 cup canned kidney beans (drained)
2 tsp chili powder
1 tsp ground cumin
¾ tsp ground coriander
½ tsp oregano
pinch thyme
pinch ground bay leaf
pinch sea salt
pinch black peppercorn

METHOD
1. In a medium saucepan over medium-low heat, heat up your oil.

2. Add your veggies and sweat them, covered, until they’re soft and translucent. Chef Speak: ‘sweating’ veggies is like sautéing, but without browning them. It helps to bring out their flavours.

3. Add the remaining ingredients (beans and spices), and bring to a simmer.

4. Lower the heat and continue simmering (covered) for 30 minutes. Chili in four steps. Bam.

OTHER TIPS
• Choose beans from BPA-free cans.

• Set up a Chili Bar for your kids with bowls of salsa, guacamole, grated cheese, sour cream, fresh cilantro, whole grain tortillas, and anything else you can dream up. The more colours the merrier.

Real Food for Real Kids is a Toronto-based catering company that aims to reconnect children and families to real food by providing delicious and healthy meals and snacks – made fresh from scratch.