Ingredients:
Method:
3 Tips for Success
New ingredients/Methods
Change this Recipe
Fun fact
- ½ of the large 28oz cans of whole tomatoes and their juice
- ½ can of kidney beans
- 125 ml of frozen corn
- 1 stalk of celery, diced
- ½ red or orange pepper, diced
- ½ carrot, diced
- ¼ of a large onion, diced
- 1 cloves of garlic, finely minced
- 7 ml cumin
- 1 ml oregano
- 15 ml chili powder (more will be spicier)
- 1 ml chili flakes – only if you want it spicy! OPTIONAL
- 7 ml oil
- Salt to taste
- Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
Method:
- Heat oil in a large pot over medium high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add spices and cook stirring for about 30 seconds.
- Add peppers, carrots and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium low. You want the chili to be at a low simmer with the lid off.
- Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
- Generously salt to taste.
- Serve on its own or topped with one (or all!) of the delicious toppings.
- Enjoy!
3 Tips for Success
- cut your veggies into bite size pieces
- have the celery soft
- don't burn the oil
New ingredients/Methods
- kidney beans
Change this Recipe
- add new spices
- add chicken
Fun fact
- Chili is spicy