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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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people
Ingredients
- 1 small zucchini
- ½ butternut squash
- 1 each red and yellow pepper, cored and seeded
- 1 tbsp 15 mL butter
- 1 onion chopped
- 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
- ½ tsp 2 mL salt
- ¼ tsp 1 mL cayenne
- 2 bay leaves
- 2 28 oz/796 mL cans 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
- ½ cup 125 mL chopped fresh coriander
Instructions
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Cut zucchini into pieces measuring ½ to 1 inch (1 to 2.5 cm). Slice butternut squash and peppers into pieces measuring about the same size as 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 min.
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Whisk flour into milk. Gradually stir into chili. Simmer, uncovered, stirring occasionally for 10 more min or until your desired thickness. Discard bay leaves. Stir in corn and coriander.