“I love to eat colorful, flavorful food! That's why I created Rainbow Chili,” says Simone. “It's an easy way for kids to eat a whole lot of vegetables—one from almost every color of the rainbow. I've been helping in the kitchen since I was 3. I like to cook because you get to put all sorts of different foods together and taste it before anyone else. I think we make better food at home than even fancy restaurants. And I think that kids will eat more vegetables if they look beautiful and taste delicious.” - Simone Spalding, Age 8, Virginia

Makes 6 to 8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 onion, peeled and diced
• 4 celery stalks, thinly sliced
• 2 tablespoons peeled and minced garlic
• 1 pound lean ground turkey
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 2 (14-ounce) cans fire-roasted diced tomatoes
• 2 large sweet potatoes, peeled and diced
• 1 (16-ounce) bag frozen corn
• 1 bell pepper, seeded and diced
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 bunch of fresh cilantro, finely chopped

Preparation:

1. In a large stockpot, heat olive oil over medium-high heat. Add the onions, celery, garlic, turkey, chili powder, cumin, and salt and cook, breaking the meat up with a wooden spoon, for about 10 minutes, or until the turkey is cooked through.
2. Add the tomatoes, reduce the heat to medium-low, and simmer a few minutes before adding all the other ingredients, except the cilantro. Add 8 cups of water, bring to a boil, then reduce the heat to medium-low and simmer for approximately 45 minutes. Add the cilantro right before serving. Enjoy!  

562 calories 18g fat 57g carbohydrates 47g protein

Learn more:

• Check out highlights from the each Kids’ “State Dinner”
• View the 2015 Healthy Lunchtime Challenge & Kids’ “State Dinner” Cookbook