A Different Kind of Chili

It’s that time of year again.  Warm hearty meals are pushing their way to the front burner and helping to get you set for the week.  I made a version of this Chili with a kids food skills program I’m running and I have never seen kids so excited about chopping, cooking and of course eating “The best chili they’ve ever had”!  The things that happen when you cook your own foods!  I was filled with joy to see them enjoying different flavours and all four food groups!  I set my week (plus a future week with some in the freezer) with this and I hope you get creative in your own ways and enjoy as well.

Serves: 8-12 (big batch freezing)

Ingredients

• 3 Tbsp Grapeseed oil
• 2 Small onions, finely chopped
• 3 Cloves garlic, minced
• 1  Red bell pepper, finely chopped
• 1 Lb Ground chicken (turkey, or lean beef)
• 2 C (or 2 cans) Beans of choice (I chose black eyed peas and lentils this time around and had them cooked from dry from a previous food prep)
• 1 28-ounce can Crushed tomatoes
• 1 C Fresh or frozen corn kernels
• 1 C Fresh or frozen green peas
• 1 tsp Ground Cumin
• ½ tsp Chili flakes (if desired)
• 1 Tbsp Ground parsley (or 3 Tbsp fresh parsley, finely chopped)
• 2 Bay leaves
• 1 Tbsp Worcestershire sauce
• 1/3 C Barley
• salt and pepper to flavor as needed
• 1 C Mozzarella cheese, shredded
• 6 Small whole wheat wraps

Directions:

1. Heat the grapeseed oil in a large pot over medium-high heat. Sauté the onions, bell pepper, and garlic. Stir frequently until the onions are translucent.
2. Lower the heat to medium and add the ground chicken and black pepper. Cook until the chicken is no longer pink, stirring to break up the clumps.
3. Add the crushed tomatoes, beans, corn, green peas, ground cumin, chilli flakes, parsley, bay leaf, Worcestershire Sauce, and barley. Stir to combine.
4. When the mixture starts to bubble, reduce the heat to low and simmer for at least 20 to 30 minutes to allow the barley to cook. Leave on a low simmer for up to one hour, stirring occasionally.
5. Remove the bay leaf before serving with shredded mozzarella cheese and tortilla chips if desired.  Season with salt as necessary.

To make tortilla chips:

1. Preheat oven to 350 degrees F.
2. Slice the whole wheat wraps into thin strips or wedges.
3. Lay flat in a single layer on a baking sheet and bake for 5 minutes. Use tongs to turn the chips over, and bake for another 5 minutes.