Let's face it, chili is all about the seasonings, and this one is really flavourful. Serve with chopped avocado, shredded cheddar and plain yogurt or sour cream.
- large cooking pot
- cutting board
- large saucepan
- 1 small zucchini
- 1/2 butternut squash
- 1 each, red and yellow pepper, cored and seeded
- 1 Tbsp (15 mL) butter
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 3 Tbsp (45 mL) chili powder
- 1 Tbsp (15 mL) dried oregano leaves
- 1 Tsp (5 mL) cumin
- 1/2 Tsp (2 mL) salt
- 1/4 Tsp (1 mL) cayenne
- 2 bay leaves
- 2 (28 oz/796 mL) cans of diced tomatoes
- 2 (19 oz/540 mL) cans mixed beans, drained and rinsed
- 2 Tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1 cup (250 mL) frozen corn
- 1/2 cup (125 mL) chopped fresh coriander
Variation: The heat in this chili is perfect for families. For a spicier chili, try canned chili peppers in adobo sauce, often found in supermarkets.
Cut zucchini into pieces measuring 1/2 to 1 inch (1 to 2.5 cm). Slice butternut squash and peppers into pieces measuring about the same size as the zucchini.
In a large saucepan, melt butter over medium heat. Add onion, garlic, and jalapeno. Cook for 3 min until onion begins to soften.
Stir in seasonings and bay leaves. Stir in squash, zucchini, and peppers. Add tomatoes and beans; stir. Cover; bring to a boil, stirring occasionally. Reduce heat; simmer, stirring occasionally for 20 minutes.
Whisk flour into milk. Gradually stir into chili. Simmer, uncovered, stirring occasionally for 10 more minutes or until your desired thickness. Discard bay leaves. Stir in corn and coriander.