We play Cafe almost every night lately. Shelton loves to rearrange the playroom and set the tables for a cafe. She delights in picking out plates, napkins, and making it beautiful. She usually writes the menus and serves the meals. While this is fun we are teaching her manners, how to pay the bill, and the importance of leaving the tip.

Tonight while she was at church I surprised her with a cafe with chili, sponge cake with cream filling, and a fire in the fireplace. She was so excited! Since this was a last minute idea I grabbed what was on hand and made one of her favorites…. Chili with all the toppings.

Veggie {Canned} Chili

Serves 8-10

1 Tablespoons olive oil

1 onions chopped

6 gloves garlic chopped

1- bag frozen chili veggies

4 – 15oz cans beans drained ( I used black beans, pinto beans, cannelloni beans, and a can of mixed beans)

4 – 15oz cans tomatoes (I used tomatoes with green chilies, crushed tomatoes, diced tomatoes)

1– cauliflower rice

1 Tablespoon Cinnamon

1 Tablespoon garlic powder

1 Tablespoon onion powder

2 Tablespoons ground cumin

4 Tablespoons chili powder

2 teaspoon chipotle chili pepper

2 teaspoons salt

2 teaspoons pepper

Directions

Chop onions & garlic. I used a frozen chili veggie mix rather than running to the store. Normally I would chop celery, peppers, carrots.

Sauté prepped veggies in olive oil in a soup pot until tender- about 15 minutes. Add the seasonings, salt & pepper.

Next add tomatoes and beans.

Reduce heat and simmer 30 minutes to an hour stirring so it does not stick.

I served the chili with black olives, goat yogurt, and mozzarella cheese.

Leftovers this week will be baked potatoes with this chili – a quick and healthy dinner between school, dance, and swimming.

You can easily throw in a pound of ground beef or leftover chicken to this if desired. Below is my recipe for sponge cake with cream filling 😬

Enjoy!

💗,

Julie