Fresh Vegetable Chili
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Serves: Serves 4
 
This is a recipe I often make on a Monday so my family and I can enjoy it for lunches all week long. Because the recipe focuses on vegetables (instead of beans or meat substitutes), it has a freshness that keeps it from getting boring, and I love the different colours and textures. When chopping the vegetables, I try to make them all about the same size. This makes the chili more visually appealing and somehow more delicious. Whole canned tomatoes, crushed up a bit, are much more flavourful than the pre-diced ones.

This dish doesn’t need anything extra, but to make it a little heartier, serve it spooned over Jacket Potatoes (page 184) or rice.
Ingredients
  • 2 tablespoons canola oil
  • 1 yellow onion, chopped
  • ½ teaspoon salt
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 sweet red pepper, chopped
  • 1 zucchini, chopped
  • 3 cloves garlic, minced
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can (28 ounces/796 mL) whole tomatoes, crushed up a bit
  • 1 can (5.5 ounces/156 mL) tomato paste
  • 1 can (19 ounces/540 mL) kidney beans, drained and rinsed
  • 1 cup frozen or canned corn kernels
  • ½ cup dry white wine
  • ¼ cup chopped fresh parsley
For garnish
  • Sour cream
  • Grated Cheddar cheese
  • Sliced avocado
Instructions
  1. Heat the canola oil in a large pot over medium heat. Add the onion and salt and cook, stirring occasionally, 3 to 4 minutes or until softened and slightly golden. Add the carrot and celery and cook 2 minutes or until starting to soften. Stir in the red pepper, zucchini and garlic and cook
  2. minute or so. Stir in chili powder and cumin and cook 30 seconds.
  3. Add tomatoes with their juices and tomato paste and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, 10 to 15 minutes or until the zucchini and peppers are just tender.
  4. Stir in beans, corn, white wine and parsley and simmer another 5 minutes.
  5. Serve garnished with sour cream, Cheddar and avocado.
Notes
Tip: There are two easy ways to crush whole tomatoes. Use a pair of kitchen scissors to snip them up in the can, or pour some of the juice out into the pot and then use your hand to crush each tomato before adding to the pot.

Make ahead: This keeps well in the fridge for up to 3 days. I find it doesn’t freeze well—the vegetables get too mushy.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/uncomplicated-by-claire-tansey/%3C/div%3E