Chunky Veggie Chili Soup

Brrrr! What’s better for a chilly day than a nice, warm chili? This recipe comes to us from our friends at Dole.

Serves 4

Cooking Tip of the Week: Instead of throwing away vegetables that are about to spoil, use them in this easy chili recipe.  Even though you may like your fresh veggies to be extra crisp, vegetables that are a little bit tender make for a great chili.

Food for Thought: What do bunnies like to eat? Carrots! Have you ever seen how carrots grow? Carrots are called root vegetables because the part you eat grows underground. If you have ever grown carrots or seen them in the garden, then you’ve probably just seen their green curly leaves. Carrots take about two and a half to three months to grow from their seeds. Once they are ready to be picked, just tug on their leaves and abracadabra, a yummy carrot you can munch on!

Family Dinner Conversation Starter: What is your favorite thing about winter?

Ingredients:

• 1 tablespoon olive oil
• 1 cup onion, chopped (such as DOLE Onion)
• 1 cup red bell pepper, chopped
• 1 cup small carrots, coarsely chopped (such as DOLE Carrots)
• 1 1/2 cups zucchini, chopped
• 1/4 cup chili powder
• 1 can (15 oz.) low sodium diced tomatoes with green pepper and onion
• 2 cans (15 oz. each) low sodium black beans, rinsed and drained
• 1 green onion, sliced (such as DOLE Green Onions)

Directions:

Adult: Heat the olive oil in a large stockpot over medium-high heat.

Kid: Add the onion, bell pepper and carrots.

Adult: Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Kid: Add the chili powder and cook for 1 minute longer or until fragrant.

Together: Add the tomatoes, zucchini and beans.

Adult: Bring mixture to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Serve with sliced green onion on top.