- Olive oil, for sautéing
- 2 large cooking onions, chopped
- 1 cup celery stalks, chopped
- 6 cloves fresh garlic, chopped
- 1 lb ground beef
- 1 lb ground pork
- (or 2lbs of ground meat, whatever kind)
- 2 x 800ml can diced tomatoes
- 1 x 710ml can crushed tomatoes/passata
- 1/4 cup + 2 Tbsp Worcestershire sauce
- 3 cups beef broth
- 2 tsp crushed red pepper flakes
- 2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 400ml cans black beans, drained and rinsed
- 1 400ml can chickpeas, drained and rinsed
- 1 400ml can red kidney beans, drained and rinsed
- 3 green peppers, chopped
- 454g mushrooms, sliced and sautéed previously OR 2 cans mushroom pieces, no need to sauté
- In a large dutch oven, heat oil and add the onion, celery, and garlic, along with a pinch of salt. Sauté until softened, stirring occasionally.
- Add the meat, and cook over medium-high heat, stirring constantly until browned, about 15 to 20 minutes. Discard the fatty juices that have formed in the pan.
- Stir in the tomatoes with their juices, crushed tomatoes, Worcestershire sauce, beef broth, spices, beans, and chickpeas. Bring to a boil, then lower the heat and simmer, uncovered for about 2.5 hours. Stir occasionally.
- Add green peppers and sautéed mushrooms, and simmer for another 30 to 40 minutes.
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.
Vegetarian Chili: sautéing the vegetables.
After the beans
- 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.