On Saturday, Family Voices took to the task of making a 40 person serving size of Vegetable Chili with the kids of the Boys and Girls Club. Needless to say, it was a pretty large pot. The chili was accompanied by delicious Cheddar-Rosemary Drop Biscuits
and Sugar Cookie Bars. This kids loved chopping the veggies and frosting the dessert, but best of all, everyone left with a very full and satisfied stomach.
1 tablespoon olive oil
1/2 medium onion, chopped
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 bell peppers, chopped
3 cloves garlic, chopped
2 large carrots, chopped
2 (4 ounce) cans chopped green chile peppers, drained
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
ROSEMARY CHEDDAR DROP BISCUITS
2 C flour
2 t baking powder
1 t salt
1/2 C melted butter
1 C milk
1 heaping T rosemary, chopped
1 C shredded cheddar cheese
Preheat your oven to 425℉ and lightly grease a cookie sheet.
In a mixing bowl, sift together your flour, baking powder and salt. Add your melted butter, milk and chopped rosemary. Stir together, just a few times, to combine. Fold in your shredded cheese until just combined. Don’t over mix.
Drop spoonfuls of batter onto the cookie sheet and bake your biscuits for 10-13 minutes.