Minimum prep for maximum payoff: a warm, hearty bowl of chili to slurp around the campfire.
1 tbsp canola oil
1 large onion, coarsely chopped
2 sweet potatoes, peeled and finely diced
2 tbsp ground chili powder
2 tbsp tomato paste
1 tbsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground cayenne pepper, optional
1 796-mL can diced tomatoes
1 cup water
1 540-mL can bean medley, drained and rinsed
1 540-mL can green lentils, drained and rinsed
1/2 cup grated cheddar
1/4 cup sour cream
1/4 cup chopped chives, optional
Heat a large pot over medium. Add oil, then onion and sweet potatoes. Cook until onions soften and potatoes start to brown, about 5 min.
Stir in chili powder, tomato paste, garlic powder, dried oregano, salt and cayenne.
Add tomatoes and water. Cook until potatoes are tender, about 25 min.
Stir in beans and lentils until warmed through, 2 min. Spoon chili into bowls. Top with cheese, sour cream and chives. Serve with Pull-Apart Cheesy Garlic Bread.
Calories 353, Protein 18g, Carbohydrates 55g, Fat 9g, Fibre 13g, Sodium 965mg.
Cook chili until potatoes are just tender. Cool and pack in a large container. Pack prepped beans in a resealable bag. Reheat chili in a pot over medium and stir in beans during last 2 min of cooking, 6 to 8 min.
Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Photo: Roberto Caruso
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