Packed Veggie Chilli | Ep. 36 | Cooking in the Community Kitchen

Colder weather, warmer recipes!!! 🍛 We are so excited to dive into some delicious meals that incorporate some of the seasonal vegetables that have been harvested. Judy creates a vegetarian chilli that works great on it's own, or a great base to add your ground beef, ground turkey or ground chicken for the meat lovers in your life! Quickly whip this one up tonight and ENJOY!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

  • 1 tbsp of olive oil

  • 1 chopped onion

  • 1 cup chopped carrots

  • 1 medium sweet potato

  • 3 minced garlic cloves

  • 1 cup of fresh or frozen corn

  • 1 can of green chillies

  • 2-3 tsp. chilli powder

  • 1-2 tsp. cumin

  • 1/2 tsp. dried oregano

  • 1/4 tsp. garlic powder

  • 1/4 tsp. paprika

  • 1 28oz. can of crushed or diced tomatoes

  • 3/4 cup of broth

  • 1 15oz. can of kidney beans

  • 1 15oz. can of black beans

  • optional: celery, mushrooms, cayenne and salt and pepper to taste

Preparation

Heat olive oil in a large saucepan. Add onion, carrots and sweet potato, sauce for 5 minutes. Add minced garlic and stir constantly to avoid burning.

Stir in all of the spices and the tin of green chilies. Taste and adjust seasonings.

Add the crushed tomatoes, broth, black beans and kidney beans. If using frozen corn, add now.

Bring to a boil, reduce heat and cover for 20-30 mins, stirring occasionally. If using fresh corn, add at th least 10 minutes. Add more broth if you want it more soupy.

Top with your favourite toppings. A great recipe to freeze! Enjoy!

Brittney Nordin