Vegetarian Skillet Chili

Five Little Chefs – Vegetarian Skillet Chili

After reading the ingredients I thought this was going to be an interesting meal. I wasn’t sure how this could be a chili, but we were soon to find out.

Little Chef C peeled the sweet potato. It never fails, every time we peel a potato something drops in the garbage! This time it was the peeler! That was a first!

Little Chef D used the chopper for the onions and zucchini. My first thought was go ahead but I don’t think you will have the strength to use it. She put a piece of zucchini in first and did it! We were all very surprised. She knew she needed to chop the zucchini and the onions so she thought she could put one of each on the grid at the same time. It still worked well. She was able to do it alone. However, after she was finished we realized we now need to separate them because they are added in at different times. That was fun! They both look very similar to my Little Chefs when there isn’t the outside green skin.

I showed Little Chef C how to cut the sweet potato. She said it was hard to cut and did not want to keep going. I took over until it was time to use the chopper to dice. Little Chef C tried to chop it again and again and again. She finally gave up again and I finished chopping the potato.
Little Chef C and D worked together to measure out the olive oil and put it in the pan.

When the oil was hot Little Chef D added the onions to “become clear.”

Soon after the spices were added, chili powder and cumin. Since we halved the recipe, we obviously halved the spices.

Next Little Chef C added the canned tomatoes, undrained.

The sweet potatoes were then added. Bring to a boil, reduce heat and cover for a few minutes. The zucchini and beans were then added in and simmered for a couple more minutes.
My Little Chefs are accustomed to heat, however this was a little too much even for them. The chili powder should have been cut in half again. Another possibility, when we shopped for chopped tomatoes and green chili peppers we only found medium heat. Perhaps the combination of that and the chili powder was the problem. The Little Chefs did not eat much of it, but had plenty of water. Little Chef’s Dad was happy with the amount of heat, however he wanted the sweet potatoes cooked a little more.

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Vegetarian Skillet Chili 

Better Homes and Gardens, Easy Menus for Dining In

Ingredients
2 tablespoons olive oil
1 cup chopped onion (1 large)
2 teaspoons chili powder
1 teaspoon ground cumin
2 10-ounce cans chopped tomatoes and green chili peppers, undrained
1 large sweet potato (about 8 ounces), peeled and diced
1 large zucchini (about 12 ounces), chopped
2 15-ounce cans black beans, rinsed and drained
Fresh chives (optional)

In a 12-inch skillet heat oil over medium heat. Add onion; cook just until light brown. Stir in chili powder and cumin; cook for 1 minute. Add undrained tomatoes and green chile peppers and the sweet potato. Bring to boiling; reduce heat. Simmer, covered about 6 minutes or until sweet potato i
s partially cooked. Add zucchini; cook just until tender. Add beans; heat through. If desired, garnish with fresh chives.