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Cooking · The activity desk
Slow-cooker bean chili
Help mix a mild bean and tomato chili for an adult to slow-cook.
Let's play →
A little plan for play
Open interactive activity →Add to play journal →What you need
Two 15-ounce cans of fully cooked beans, two 28-ounce cans of crushed tomatoes, one teaspoon mild paprika, a spoon, a four-quart slow cooker, and a food thermometer
Age: 3–5 years; choose for the individual child.
Stay with the child throughout. Check the space and supplies, including anything within reach of younger siblings. Skip any activity that is unsuitable. Stop if a child puts non-food material in their mouth or becomes distressed. Use intact books, full sheets of paper, a large child-appropriate crayon and a clean, dry towel. Follow product labels; remove torn paper and keep broken crayons and caps away from children. Adult handles and stores supplies.
Set up: Wash hands. An adult opens the cans, drains and rinses the beans, checks labels for allergies, and places the cooker on a stable surface while it is switched off.
Adult's role: Handle cans, electrical controls, the hot cooker, and thermometer. Keep the child away from the appliance once heating begins.
Let's make it happen
- With the cooker switched off, spoon the prepared beans and tomatoes into its removable insert and stir in the paprika.
- An adult fits the lid and cooks on the high setting according to the appliance instructions, until the mixture reaches 165°F (74°C) throughout.
- The adult cools a serving to a safe temperature and mashes beans as needed. Enjoy with a spoon while seated, if you wish.
Make it simpler: Watch an adult combine the ingredients and choose whether to add the paprika.
Clean up: An adult handles the hot cooker, refrigerates leftovers promptly, and washes the utensils and work surface.
Use fully cooked canned beans, not dried beans. An adult handles the cooker and hot food, checks allergies, and supervises seated eating.