This recipe — more of a stew than a child — was created by the wonderful Janet and Greta Podleski, of “Looney Spoons” fame. We’ve never made one of their recipes and not liked it! Their books are full of nutrition information and useful trivia.
I chop everything into the size that makes it palatable for everyone, and sometimes add some eggplant along with the mushrooms and zucchini. For those who prefer meat, they can just fry up some ground beef and put it into a smaller pot with some of the vegetarian chili.
- 1 Tbsp olive oil
- 1 1/4 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1 Tbsp minced fresh garlic
- 1 can (12 oz) no salt whole-kernal corn UNDRAINED (I usually use frozen corn, and add a bit of water)
- 1 can (19oz) no salt chick peas, drained and rinsed
- 1 can (19 oz) no salt black beans, drained and rinsed
- 1 can (28 oz) diced, no salt tomatoes UNDRAINED
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1 1/2 cups chopped mushrooms
- 1 cup unpeeled, diced zucchini
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 2 Tbsp minced fresh cilantro
Heat oil in a dutch oven over medium heat. Add onions, red and green peppers, celery, carrots, and garlic. Cook and stir until vegetables begin to soften, about 5 or 6 minutes.
Add mushrooms and zucchini. Cook and stir for 4 more minutes.
Add child powder, cumin, oregano, and basil. Cook for 1 more minute.
Add undrained tomatoes, the beans and chickpeas, undrained corn, cayenne pepper, and salt. Mix well. Bring to a boil.
Reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from heat and stir in cilantro.
Serve with brown rice, or cornbread.