December 1

Recipe: Vegetarian Chili with Baked Chips

Blog, Recipes


As the weather gets colder, we want more hot soups and stews!

This is a modified version of chili, and you can definitely dd ground beef for meat-eaters, that’s super easy to make and tastes even BETTER the next day. 

Here’s the recipe

Vegetarian Chili with Baked Chips

There’s nothing like a warm bowl of chili to feel comfy and full.  This recipe is perfect for vegetarians looking for a hearty meal with lots of nutrients.

Adapted from a recipe by Chef: Guy Fieri

Active Time: 20 min     –     Start to Finish: 50 min       Serves: 4

1 poblano chili, chopped
1 14-oz cans cannellini beans, with liquid
1 14-oz cans kidney beans, with liquid
1 14-oz can chopped tomatoes
1/2 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
¼ cup all-purpose flour
2 Tbs cumin
2 Tbs chili powder
4 cups vegetable stock (use Better than Buillon or boxed stock with low-sodium)
Extra-virgin Olive oil
Kosher salt and black pepper
Optional Topping:  grated cheese, chopped green onions


In a large pan, over medium-high heat add 3 Tbs olive oil then add onion, garlic, bell pepper, poblano chili, 1 tsp salt and cook until the vegetables are softened about, 5-6 minutes.  Add the flour, cumin, chili powder, beans, tomatoes and saute until fragrant, about 2 minutes.   Add the vegetable stock and scrape up the browned bits from the bottom of the pan.  Bring to a boil, then reduce the heat to a low and simmer for 5-20 minutes.  Taste and adjust seasoning.  Serve with your favorite toppings like chopped green onions, grated cheese, etc.

Baked Chips

8 corn tortillas
Olive oil
Kosher Salt & Freshly Ground Pepper

Baked Tortilla Chips:  Preheat an oven to 400d F.  Kids can slice the tortilla into triangles.  Add to a baking sheet, add a 2 Tbs oil and season with salt and pepper.  Lay the chips flat so they aren’t touching each other (use two baking sheets if necessary.  Bake, with adult supervision, for 6-8 minutes, flipping halfway.  To flip, take the sheet out of the oven and use tongs to turn over each chip.  Chips should be lightly browned, but not too dark.  Remove to a bowl to cool and continue with remaining batches.  (Use a timer so you don’t forget about the chips!)

And if you want to join a FREE cooking class that I’ll be teaching on how to get kids TO stop eating frozen chicke nuggrets and instead make a Crispy chicken tender (or even one with eggplant!)

Join us at the link here, fill out the form, limited to the first 20 signups

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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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