I don’t know about you but after all the delicious and fattening food I had over the holidays, I’ve been craving veggies in a big way. This chili, being packed full of vegetables, really hit the spot. Tony and the boys loved it too. It was easy to tell, because all three of them polished off their plates and had more! I said to Tony that I better write it down before I forget how I made it. Then he tells me, “Well I wouldn’t go that far.” Gee, thanks! Anyway, I did write it down because I think it’s blog-worthy, if simply to document a meal that my whole family ate.
Vegetable Chili
2 tsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 celery stalks, sliced
1 small head of broccoli crowns, cut up
1 can (19oz) kidney beans, drained and rinsed
1 cup frozen corn
1 can (28 oz) crushed tomatoes
1/2 cup water
2 tsp chili powder
1 tsp cumin
1 tsp balsamic vinegar
salt and pepper, to taste
In a large non-stick skillet, heat oil over medium heat. Add onion, garlic and celery and cook until tender, about 5 minutes. Add remaining ingredients and simmer covered for about 20 minutes. Serve over rice.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
