Hearty Chilli
Makes: 8-10 servings
Spicy chilli filled with beans, meat, squash, corn and mushrooms to keep you warm and moving throughout the day.
Ingredients:
- 1 lb dried beans (any combination of kidney, pinto, black, etc)
- 2-3 lbs ground meat (local/antibiotic-free beef or wild game)
(substitute with addition 1 lb dried beans for vegan version) - ¼ cup olive oil
- 2 onions, chopped
- 4 garlic cloves, grated or very finely chopped
- 1 small butternut squash or turnip (or combination), peeled and cut into 2cm chunks
- 3-4 carrots, cut into 2cm chunks
- 2 tbsp chili powder (adjust to taste)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp dried oregano
- salt, to taste
- 2 to 3 28-oz cans diced tomatoes
- 1-2 tbsp honey or molasses (vegan option)
- 1 cup frozen sweet corn (optional)
- 1 cup fresh mushrooms, chopped (optional)
- fresh chili peppers (optional)
Instructions:
- Soak dried beans overnight. Cook in a pot of water until they are tender then drain.
- In a large Dutch oven or thick-bottomed pot, heat the oil. Add the onions, ground beef (if using) and garlic and cook over high heat, stirring, until onions are slightly softened or beef is cooked (3-5 minutes). Add the squash/turnip, carrots and chili pepper and cook, stirring occasionally, until the vegetables are lightly browned in spots, about 5 minutes. Stir in the chili powder and cumin and season with salt. Cook for 1 minute.
- Stir in the tomatoes, honey, mushrooms, corn and beans and bring to a boil. If the chili is too thick, add water as needed and stir it in well.
- Cover the pan partially and let the chili simmer over a moderate heat until the vegetables are tender, about 20 minutes. Reduce heat to low and let simmer until ready to serve. Season with salt. Serve with corn bread. Slow cooker version:
- Brown ground beef with onions and garlic in a large frying pan.
- Add beef mixture and all other ingredients (except mushrooms and corn) to a large slow cooker. Cook on low for about 8 hours. During the last hour, add mushrooms and corn.
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