This is a basic chili recipe that allows you to create new tastes. For example, serve with diced avocado on top and a wedge of lime, or use 2 tbsp (25 ml) sweet “with heat” mustard rather than jalapeno for a milder flavour.
Prep time: 2 hours, 30 minutes Serves: 12 (1 cup / 250 ml/per serving)
- 2 tbsp / 25 ml olive oil
- 2 cups / 500 ml diced onion
- 2 cups / 500 ml diced butternut squash
- 2 cups / 500 ml sliced brown mushrooms
- 1 red pepper, diced
- 1 green pepper, diced
- 2 stalks celery, sliced
- 5 cloves garlic, fi nely chopped
- 1 – 2 oz / 59 g package chili seasoning
- 3 cups / 750 ml no-salt-added vegetable broth
- 1 – 28 oz / 796 ml can no-salt-added diced tomatoes
- 1 – 5 1/2 oz / 156 ml can tomato paste
- 2 – 19 oz / 540 ml cans no-salt added red kidney beans, rinsed
- 1 cup / 250 ml frozen corn kernels
- 2 tbsp / 25 ml jalapeno mustard
- 2 tbsp / 25 ml prepared yellow mustard
- to taste salt
- to taste black pepper
- 1/2 cup / 125 ml chopped cilantro
- In large Dutch oven over medium to medium-high heat, add oil, onion, butternut squash, mushrooms, peppers, celery and garlic. Sauté 15-18 minutes until soft and starting to brown. (Reduce heat if vegetables are browning too quickly.)
- Add chili seasoning, stir and cook for 1 minute.
- Add vegetable broth, bring to boil, reduce heat, cover and simmer for 30 minutes.
- Add diced tomatoes, tomato paste, beans, corn and mustards. Stir well, bring to a simmer, cover and cook for 45 minutes.
- Add salt and pepper to taste.
- Stir in cilantro before serving.
- Refrigerate for up to 2 days or freeze up to 2 months.
Chili tastes best made one day ahead and gently reheated prior to serving.
Per serving (270.41 g): 108.64 Calories, 4.32 g protein, 18.55 g carbohydrate, 3.58 g fi bre, 5.88 g sugar, 2.14 g fat, 0.29 g saturated fat, 0 g trans fat, 0 mg cholesterol, 485.78 mg sodium