He's obstinate about not eating them and I know where he gets it from... it's me. I didn't like them either as a kid and used to either stuff them down my throat quickly before I ate the rest of the meal or whine about the quantity that was put in my plate until my mother in exasperation picked them up from my plate and put them in hers. Yes, we didn't throw them out... I grew up in a third world country and my sainted mother would have had to light candles in church if we ever wasted food.
Anyway, the one way I can get my son to eat some veggies is to sneak them into dishes that disguise them well and one-pot dishes are great for that. I especially like shepherd's pie, stews, thai curries and of course chili.
Today's recipe is about chili. Besides the usual bell peppers and tomatoes and onions that usually go into this recipe, I suggest adding finely chopped up shitake mushrooms. They are meaty and when cooked, blend well together with the ground beef so that they are not even discernable, but make for a very healthy chili.
Chili with 'Sneaky" Vegetables
1. It is worth taking the time to toast the cumin. In fact, when I have time, I toast whole cumin seeds separately and then grind them up to add to dishes. Chili is meant to have a smoky flavor and the toasted cumin helps with this.
2. My family can take heat, so I often add more chilies, you should adjust to your own taste. Note that paprika does not add much heat, but it does add a lot of flavor and color, so don't skimp on it, cut the chilies instead.
3. You can serve this over rice, or as a hearty soup, with your choice of toppings. I like cheese, green onions and diced avocado on mine!