Last week, a note came home with my first grader proclaiming that today would be cowboy chili day, and that his class would be having, well, cowboy chili as a snack. This is perfectly fine, and I’m sure all the kids will look adorable dressed up as ranch hands eating little cups of chili goodness. But I quickly realized that the event would occur on a Friday during Lent, and our family happens to keep the no meat on Lenten Fridays observance. Plus, I’m pretty sure there are at least a handful of kids who don’t eat meal for a variety of reasons, so I asked if the chili would have meat or be meat free.
You can guess where this got me. If you’re money is on, yes, the chili will have meat, but if you’d like to make some vegetarian chili for us, that would be great, then you win the jackpot. And so I went in search of a recipe that would be both delicious and 7-year-old-friendly. I chose this one from Epicurious.com because it’s straightforward, has no unusual (read: possibly icky) ingredients, and doesn’t send up the typical allergy red flags. It smells fantastic, and I quite like it, but I await the first grade verdict. I’ll report back in the comments as to the thumbs up or down conclusion, but I’m pretty confident it will be a positive response.
Do you have a to-die-for veggie chili recipe? Hit me!