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.
Course
Main Course
Cuisine
Canadian, Comfort Food
Keyword
Chili, Recipe
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings8people
AuthorDairy Farmers of Canada
Ingredients
1small zucchini
½butternut squash
1eachred and yellow pepper, cored and seeded
1tbsp15 mL butter
1onionchopped
2clovesgarlicminced
1jalapeno pepperseeded and finely chopped
3tbsp45 mL chili powder
1tbsp15 mL dried oregano leaves
1tsp5 mL cumin
½tsp2 mL salt
¼tsp1 mL cayenne
2bay leaves
228 oz/796 mL cans diced tomatoes
219 oz/540 mL cans mixed beans, drained and rinsed
2tbsp30 mL all-purpose flour
1cup250 mL milk
1cup250 mL frozen corn
½cup125 mL chopped fresh coriander
Instructions
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.
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.