Spunky Chili

I’ve been absolutely thrilled by all the cooking and baking Troy has been doing lately. Since I love to be inspired, I sniffed his batch of chili (I think it was chili) and went in search of a kid-friendly version.

Aimed at cooks ages 8 and up, Mollie Katzen calls hers Spunky Chili. I just finished making it: it’s sweet and mild, and for kids’ budding taste buds, it’s amazingly terrific. As with many soups, this is going to be even better tomorrow. Can’t wait.

You’re going to want to make this one with your kids, because there are several steps they will need help with. You’re also going to want to make this over and over again. Oh boy is it delicious.

Suggestions: Make a double batch and freeze half for later. Experiment with other beans. As your kids get older, try a spicier version by adding cayenne pepper. I usually add corn and fresh tomatoes to mine. Also tastes great with brown rice or cornbread. Make it your own!

Oh, and if you don’t have a copy of Katzen’s cookbook, Honest Pretzels, go get one. Now. Please. Wrap it in an apron and hand it lovingly to your kids. We’ll all hug you for doing so.

Okay, now for the recipe.

Spunky Chili

2 tablespoons olive oil

1½ cups chopped onion

1 medium carrot, peeled and chopped or sliced

1 stalk celery, chopped

2 tablespoons mild chile powder

2 teaspoons ground cumin

¾ teaspoon salt

1 tablespoon cider vinegar

1 small bell pepper, seeded and chopped

2 teaspoons minced or crushed garlic

3 (15-ounce) cans red kidney beans, rinsed and drained (or about 5 cups cooked kidney beans

2 cups tomato juice

To serve on or with the chili (you choose, and use as much as you like):

sour cream

grated cheddar cheese

salsa

tortilla chips

Yield: 6-8 servings

Time: About 1 hour, start to finish

1) Put a soup pot on the stove. Add 2 tablespoons olive oil.

2) Turn on the heat to medium, and wait for 30 seconds.

3) Put in the pot: the onion, the carrot, the celery, the chile powder, the cumin and the salt.

4) Cook the vegetables for 10 minutes, stirring every few minutes with a wooden spoon.

5) Add: cider vinegar, the bell pepper, garlic and the beans. Stir and cook for 5 minutes.

6) Add the tomato juice, pouring it in slowly.

7) Stir gently, cover, and turn the heat to low. Cook for 20 minutes, stirring about every 5 minutes.

8) Ladle the hot chili into bowls. Serve with the toppings of your choice, and maybe also with tortilla chips on the side.