Spunky Chili - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 cups onions, chopped
1 carrot, medium-sized, peeled and chopped
1 stalk celery, chopped
2 tablespoons mild chili powder
2 teaspoons cumin, ground
3/4 teaspoon salt
1 tablespoon cider vinegar
1 small bell pepper, seeded and chopped
2 teaspoons garlic, minced (cut in tiny pieces)
3 (15 ounce) cans red kidney beans, cans rinsed and drained (about 5 cups)
2 cups tomato juice
TO SERVE WITH THE CHILI
sour cream
grated cheddar cheese
salsa
tortilla chips

Preparation

Put a soup pot on the stove, add 2 tablespoons olive oil. Turn on the heat ot medium and wait for 30 seconds.
Put in the pot 1 1/2 cups onions, carrot, celery, 2 tablespoons chili powder, 2 teaspoons cumin, 3/4 teaspoons salt. Cook the vegetables for 10 minutes, stirring every few minutes with a wooden spoon.
Add 1 tablespoons cider vinegar, bell pepper, 2 teaspoons garlic, beans. Stir and cook for 5 minutes. Measure 2 cups tomato juice. Pour it in slowly.
Stir gently, cover, and turn the heat to low. Cook for 20 minutes, stirring about every 5 minutes. Ask an adult to lift the lid when it's time to stir, then to put it back on.
Ask an adult to help ladle or spoon the hot chili into bowls. Serve with the toppings of your choice, and maybe also with tortilla chips on the side.
You will also need:
Small sharp knife (and maybe a garlic press) and a cutting board for preparing the vegetables ahead of time.
Can opener.
Large wire-mesh strainer and a bowl it fits over for rinsing and draining the beans ahead of time.
soup pot with a lid.
Measuring cups and spoons.
Long-handles wooden spoon.
2-cup liquid measure.
Serving spoon or ladle.
Bowls and spoons or forks.
Ask and adult for Help with:.
Getting all the vegetables cur and ready ahead of time.
Opening all the cans of beans.
Rinsing and draining the bans.
Opening the cans of tomato juice.
Lifting the lid of the pot when it's time to stir (Hot steam will escape when the lid is lifted!).
Ladling the hot chili into bowls.