Winter comfort foods: Warm & Hearty Chili

Hearty chili served over rice

Hearty chili served over rice

Aloha friends!

While we are getting blasted with winter and dreaming of warmer days, we can at least enjoy the comforts of hot, delicious meals that hit the spot. Chili is a great meal to make during the winter, particularly because it’s so versatile. You can make chili with meat or keep it plant-based, while adding in whatever veggies, beans and/or legumes you enjoy. Making chili is also a great opportunity to clean out the fridge with foods that are soon on their way out.  Check out our recipe below:

Warm & Hearty Chili Recipe

  • 3 tbsp olive oil

  • 1 garlic clove

  • 1 medium sized white onion, diced

  • 1 large carrot, diced

  • 2 celery stalks, diced

  • 1 package (454 g) Cremini mushrooms, sliced

  • 1 zucchini, diced

  • 1 eggplant, diced

  • 2 red peppers, diced

  • 1 lb lean ground turkey/beef (optional)

  • 1 can (28 fl oz) diced tomatoes, not drained

  • 1 can white kidney beans (19 fl oz)

  • 2 tbsp chili powder

  • 1 tbsp cumin

  • 1 tsp cinnamon

  • salt and pepper to taste

  • Beef/veggie stock, as needed (if chili becomes too thick)

Directions:

  1. Heat the oil, onion and garlic in a large pot on medium heat. Add in the veggies and saute until vegetables and onion are soft.

  2. Add in the ground turkey/beef (if using) and cook until brown.

  3. Add in the diced tomatoes, beans and seasoning, and stock (if using). Bring to a boil and then reduce to a simmer for ~20 minutes.

  4. Serving options: Top with shredded cheese, add a dollop of sour cream, serve over rice.

Note: Chili tastes even better the next day once the flavours have had a chance to mix together; enjoy as leftovers for the week. Chili also freezes really well and is a great option to take out the night before work and have it for lunch the next day. 

Happy cooking!

xo Michelle