Name: Vegetable and Beany Gonzales Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes 6 adult and 6 child portions
Ingredients: 2 zucchini, diced; 2 cans (15-oz.) crushed tomatoes; cooked long-grain rice, to serve; 2 teaspoons unsweetened cocoa powder; 1 teaspoon ground cinnamon; 2 garlic cloves, crushed; 2 red, green, yellow or orange bell peppers, seeded and diced; 1 large onion, chopped; 2 tablespoons olive oil; 1 tablespoon chopped cilantro leaves (optional); 1½ teaspoons mild chili powder (or hot if you want added heat); 1 can (15-oz.) red kidney beans, drained; sea salt and freshly ground black pepper; 2 teaspoons ground cumin

Preparation info

Makes
6
adult portions

Difficulty
Easy
Ready in
1 hr 15

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Make this recipe when you have a spare hour or so to leave it bubbling away, then serve it as a big family sit-down-together dish. (It can stretch to a few stray kids, too.) The chili can be frozen as individual portions to get out of the freezer as and when you need something to give your kids for a quick meal and something for the adults later in the evening (as can many of the recipes in this chapter). It’s the recipe that keeps on giving. Keep it simple and serve with rice, but add some