Four-Bean Chili

There are so many different beans in this hearty, zesty pot of chili that nobody will miss the meat. Of course, if you only have 2 or 3 kinds, that’s fine too—but the more the merrier! Kid Recipe Tester Amine thought the hardest part of this recipe was“opening all the cans,” and his whole family thought the chili was delicious.

❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 2 HOURS ❚ MAKES: 8 SERVINGS KITCHEN GEAR Cutting board Sharp knife (ADULT NEEDED) Measuring spoons Can opener Large pot with lid Wooden spoon or spatula Colander Pot holders INGREDIENTS 1 tablespoon olive or vegetable oil1 onion, peeled and chopped3 garlic cloves, peeled and finely chopped (or ¾ teaspoon garlic powder)2 bell peppers (any color), seeded and diced2 teaspoons ground cumin2 teaspoons chili powder (or more if you like spicy)2 teaspoons dried oregano1½ cups cooked or canned low-sodium kidney beans, drained and rinsed1½ cups cooked or canned low-sodium black beans, drained and rinsed1½ cups cooked or canned low-sodium white beans, drained and rinsed1½ cups cooked or canned low-sodium chickpeas, drained and rinsed2 (28-ounce) cans low-sodium diced tomatoes, including the…

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ChopChop (Digital) - 1 Issue, Fall 2024 - Issue 57

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