Vegetarian Chili recipe created by Bill Telepan for P.S. 87

Description:
Periodically at Lyla's school they have a special wellness day where parent volunteers get involved to prepare and serve a super healthy meal for the kids. Bill Telepan (of the UWS restaurant Telepan) is a parent at the school and is very involved in making the school lunches healthier. This recipe is very simple but I've tried at least 5 chili recipes that Lyla hated and after having this at school we were given the recipe and Lyla has given it her official thumbs up.

I used one can of each of the beans listed.

Ingredients:
2 ounces vegetable oil

1 onion-small dice

1 red pepper-small dice

1 green pepper-small dice

1 jalapeno-seeds removed & minced (i skipped this for kids)

4 cloves garlic-minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

3 ounces tomato paste

1 28 ounce can diced tomato

3 14 ounce cans beans-can be black, kidney, chickpeas-draining about half of the liquid (i rinse the beans and drain the juice...if you want juicier you can follow recipe and/or add extra water)

Directions:
-place oil in a pot and on medium heat, add onion, peppers and garlic with a pinch of salt and cook covered for about 10 minutes, stirring occasionally.

-add spices and paste and mix in well.

-add tomatoes and a half a can of water and a simmer for about 20 minutes until thick.

-add beans and simmer for about 5-7 minutes

Linguine With Zucchini and Chickpeas

Description:
This is a delicious recipe I got from Real Simple Magazine. I leave out the parmesan and it's still delicious.

Nutritional Information
Per Serving
Calories 507
Fat 13g
Sat Fat 3g
Cholesterol 10mg
Sodium 697mg
Protein 21g
Carbohydrate 74g
Fiber 5g

Ingredients:
12 ounces linguine (3/4 of a box)
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
kosher salt
1 15-ounce can chickpeas, rinsed
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper

Directions:
Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture.