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Sides

Rustic Veggie Chili

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.

Equipment

  • large cooking pot
  • cutting board
  • large saucepan

Ingredients

  • 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

Directions

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. 

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Sides
Prep Time

15 mins

Cook Time

10-15 mins

Total Time

45 mins

Homemade fresh mozzarella

Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months. 

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