The Freshest Vegetable Chili For Your Next Potluck
Packed with a delicious warmth of flavours, your guests will wish you made a second batch.
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- 2 tbsp canola oil
- 1 yellow onion chopped
- 1/2 tsp salt
- 1 carrot chopped
- 1 sweet red pepper chopped
- 1 zucchini chopped
- 3 cloves garlic minced
- 4 tsp chili powder
- 1 tsp ground cumin
- 1 can whole tomatoes crushed up a bit
- 1 can tomato paste
- 1 can kidney beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 1/2 cup dry white wine
- 1/4 cup fresh parsley chopped
- Heat the canola oil in a large pot over medium heat. Add the onion and salt and cook, stirring occasionally, three to four minutes or until softened and slightly golden. Add the carrot and celery and cook two minutes or until starting to soften. Stir in the red pepper, zucchini and garlic and cook one minute or so. Stir in chili powder and cumin and cook 30 seconds.
- 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.
- Stir in beans, corn, white wine and parsley and simmer another 5 minutes.
- Serve garnished with sour cream, cheddar and avocado.
Best Health 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 it to the pot.
Excerpted from Uncomplicated by Claire Tansey. Copyright © 2018 by Claire Tansey. Food photography by Suech & Beck © 2018. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.