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1
Put a soup pot on the stove, add 2 tablespoons olive oil. Turn on the heat ot medium and wait for 30 seconds.
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2
Put in the pot 1 1/2 cups onions, carrot, celery, 2 tablespoons chili powder, 2 teaspoons cumin, 3/4 teaspoons salt. Cook the vegetables for 10 minutes, stirring every few minutes with a wooden spoon.
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3
Add 1 tablespoons cider vinegar, bell pepper, 2 teaspoons garlic, beans. Stir and cook for 5 minutes. Measure 2 cups tomato juice. Pour it in slowly.
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4
Stir gently, cover, and turn the heat to low. Cook for 20 minutes, stirring about every 5 minutes. Ask an adult to lift the lid when it's time to stir, then to put it back on.
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5
Ask an adult to help ladle or spoon the hot chili into bowls. Serve with the toppings of your choice, and maybe also with tortilla chips on the side.
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6
You will also need:
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7
Small sharp knife (and maybe a garlic press) and a cutting board for preparing the vegetables ahead of time.
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8
Can opener.
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9
Large wire-mesh strainer and a bowl it fits over for rinsing and draining the beans ahead of time.
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10
soup pot with a lid.
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11
Measuring cups and spoons.
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12
Long-handles wooden spoon.
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13
2-cup liquid measure.
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14
Serving spoon or ladle.
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15
Bowls and spoons or forks.
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16
Ask and adult for Help with:.
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17
Getting all the vegetables cur and ready ahead of time.
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18
Opening all the cans of beans.
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19
Rinsing and draining the bans.
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20
Opening the cans of tomato juice.
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21
Lifting the lid of the pot when it's time to stir (Hot steam will escape when the lid is lifted!).
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22
Ladling the hot chili into bowls.
