Its Chili Outside

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

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, bell peppers, garlic, carrots, and green chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.

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.


   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.

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