• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Soups & Stews

    Meat and Summer Vegetable Chili (The Kids Cook Monday)

    Jul 7, 2013 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Meat and Summer Vegetable Chili - Andrea Meyers

    The Kids Cook MondayMy guys love vegetable chili so much that they could eat it every week, even on a hot summer day. When we have a pot cooking on the stove, the boys ask me to take off the lid so they can see it cooking and stick their noses a little closer to soak in the aroma. Inevitably, Hockey Guy will ask, “Is this the chili I like?” And I always say “yes” because that boy has never met a chili he didn’t like.

    This hearty chili has some meat and beans, plus plenty of summer vegetables, and makes a delicious meal in a bowl. It's a great The Kids Cook Monday meal because it is easy to put together, and if you choose a faster cooking time, you can have dinner on the table in about 45 minutes. If you have time to let it cook longer, go for it. Chili gets better the longer it cooks.

    Older children with more experience in the kitchen can probably make this whole dish with a little supervision; younger children will need close supervision using sharp knives.

    Slicing zucchini - Andrea Meyers

    Make sure to visit The Kids Cook Monday for more recipes to cook with your kids, and check out the rest of our Kids Cook Monday recipes below.

    Recipe Notes

    The recipe calls for canned beans, which is great in a time crunch, but if you plan ahead you can use dry beans. Just follow the directions in our Dry Beans and Legumes Cooking Chart to rinse and soak overnight ½ cup each of kidney beans, garbanzo beans, and black beans.

    This makes a big batch, so you’ll have plenty for another meal. Chili makes great leftovers and keeps well in the freezer.

    Meat and Summer Vegetable Chili - Andrea Meyers
    Print Pin

    Meat and Summer Vegetable ChilI

    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Main Course
    Cuisine: Southwestern
    Diet: Gluten Free
    Keyword: beans, black beans, garbanzo beans, tomatoes, turkey, zucchini
    Servings: 12
    Calories: 219kcal
    Author: Andrea

    Equipment

    • 10 to 12-quart heavy bottomed pot with lid

    Ingredients

    • 1 pound lean ground turkey (or beef, chicken, or pork)
    • 2 tablespoons chili powder
    • 2 tablespoons ground cumin
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • ½ teaspoon ground cinnamon
    • 2 tablespoons olive oil
    • 1 large onion (diced)
    • 1 bell pepper (diced)
    • 2 tablespoons minced garlic
    • 2 medium zucchini (cut into chunks)
    • 16 ounces canned kidney beans (drained and rinsed)
    • 16 ounces canned garbanzo beans (drained and rinsed)
    • 16 ounces canned black beans (drained and rinsed)
    • 28 ounces canned crushed tomatoes
    • 28 ounces canned diced tomatoes
    • 1 tablespoon balsamic vinegar
    US Customary - Metric

    Preparation

    • Brown the meat in the heavy bottomed pot, then stir in the chili powder, cumin, oregano, basil, and cinnamon. Strain the meat and transfer it to a plate, then wipe out the pot. Warm the olive oil over medium heat, then add the onion and sauté until softened, about 3 minutes. Add the bell pepper and sauté until it starts to glisten, about 2 minutes. Add the garlic and sauté for 1 minute. Add the zucchini chunks and sauté until they glisten, about 3 minutes.
    • Stir in the meat, kidney beans, garbanzo beans, black beans, crushed tomatoes, diced tomatoes, and balsamic vinegar. Cover and cook over medium heat for about 30 to 45 minutes, or cook on low for 1 to 2 hours. If the chili gets too thick, you can add a little water. Serve hot.

    Nutrition

    Calories: 219kcal | Carbohydrates: 29g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 576mg | Potassium: 882mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1026IU | Vitamin C: 33mg | Calcium: 119mg | Iron: 5mg
    Tried this recipe?Share in the comments!

    More Kids Cook Monday Recipes

    Asparagus Noodle Salad with Sesame Ginger Vinaigrette - Andrea Meyers
    Asparagus Noodle Salad with Sesame Ginger Vinaigrette (The Kids Cook Monday)
    Baked Potato Salad with Vidalia Onion Vinaigrette - Andrea Meyers
    Baked Potato Salad with Vidalia Onion Vinaigrette (The Kids Cook Monday)
    Grilled Eggplant Salad with Lentils and Tomatoes - Andrea Meyers
    Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday)

    For the complete list of The Kids Cook Monday recipes, visit my Cooking with Kids page.

    More Chili Recipes From Other Blogs

    • The Perfect Pantry – Slow Cooker Vegan Spicy Pinto Bean Chili with Corn and Kale
    • Kitchen Parade – Twenty-Minute Beefy Black Bean Chili
    • Taste Love & Nourish – Black Bean and Lentil Chili
    « Cherries Jubilee
    Mexican Chorizo Hash »

    Reader Interactions

    Comments

    1. Caroline says

      July 10, 2013 at 4:18 pm

      Thanks so much for including my chili! I love this roundup of Kids Cook recipes! My daughter loves to cook dinners for us…I'm going to forward this page to her! 🙂

      • Andrea says

        July 11, 2013 at 5:24 pm

        Thanks Caroline! My boys enjoy getting in the kitchen to make their favorite meals. Your chili looks wonderful!

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.