Cheater Vegetarian Chili that Kids Love!

With my latest resolution to start Meatless Mondays this year, comes moments of scouring the internet for kid-friendly vegetarian meals.  Usually right before I need to start cooking, not right before I go grocery shopping.  So then I am forced to use what I have.  Since no one really knows (including myself) exactly what is in my pantry, this can be a challenge.  Or, a great opportunity to look outside the recipe box and into the fridge for inspiration. 

Tonight was no exception, or, the exception being, dinner turned out great, and the kids actually ate it.  I started chopping vegetables, and before long I had what turned into a great vegetarian chili.  With left over whole wheat biscuits from lunch, our meal was done.  No need for a side dish of vegetables when the whole meal is meatless! 

The last time I made a vegetarian chili (and followed a recipe) I used great ingredients like cumin and chick peas.  My husband and I loved it, but the kids did not.  We have to work on these new spices, and while I am not defeated, I didn't feel like a fight tonight.  Besides, it is so much more satisfying to see empty plates rather than the alternative, and be forced to make a huge bedtime snack.  This recipe uses good 'ol carrots, broccoli, cauliflower, beans, peas, corn and pumpkin.  Because that is what I had in my house.  And the kids didn't recognise the broccoli, pumpkin or cauliflower, fortunately.  The rest, they know and love.  

Now, I call this a cheater vegetarian chili.  The cheating part is not the hidden meat (there is none) but rather, the jars of pasta sauce I had stashed in the pantry.  I usually try to post only made-from-scratch recipes here, but we ran out of my own homemade pasta sauce a few weeks back, and quite frankly, there was no time to whip up another batch.  When you start a meal a half hour before it is served, you have to use what you have.  So, forgive me, this recipe calls for 2 jars of pasta sauce and if you are so good as to have pasta sauce already made up, then please use it in the recipe!  But you can also choose a good, organic, all natural pasta sauce from the store and it is pretty incredible tasting on it's own.  The beans I used were cooked and previously frozen which is my newest weapon against BPA from the lining in cans.  (There, does that make up for it?)  Of course canned beans would work too.

So let's make chili!

Ingredients:

• 2 large carrots, peeled.
• 1 cup peas
• 1 cup corn
• 2 cups kidney beans (canned, or cooked)
• 1 cup broccoli, chopped VERY finely
• 1 cup cauliflower, chopped VERY finely
• 1 cup cooked pumpkin or squash, cut into cubes.
• 3 Tbsp. extra virgin olive oil
   
• 3 Tbsp. Worcestershire sauce
• 2 jars tomato pasta sauce (about 5 or 6 cups)
• 1 tsp. chili powder (or to taste)

Directions:

• In a large pot, heat oil, and add all vegetables except corn, peas beans.  Saute until tender, 5-10 minutes. 
• Add pasta sauce, Worcestershire sauce, corn, peas, beans and chili powder.
• Bring to a boil, and simmer for 15 minutes, until vegetables are cooked through.  Stir frequently. 
• Serve!  makes about 8 portions. 

Notes:

• Serve with biscuits, on rice, with corn bread, bread or nothing!  Enjoy! 
• I used organic ingredients because that's the way I roll.
• Feel free to use what is in YOUR fridge.  Have some egg plant?  Try it out!  You could change this recipe to make it as gourmet as you like.  Let me know how it goes!