Need a recipe for comfort food during this cold time of year? And one that's healthy & guilt-free? Try this veggie chili - it's also a fab way to use all those squash and pumpkins saved from the garden last fall. Thanks to Julie's mum, Nancy Golding, for sending us this recipe.
Source: Chatelaine magazine's Superfoods mini-cookbook, with a few modifications by us
Prep: 10 min
Cook: 40 min
Makes: 2 L (8 cups)
796 ml (28 oz) can diced tomatoes
15 ml (1 tbsp) chili powder
5 ml (1 tsp) each cinnamon and dried oregano
2 ml (1/2 tsp) each cayenne and allspice
3 garlic cloves, minced
1 L (4 cups) coarsely chopped squash
2 yellow or green peppers, chopped
540 ml (19 oz) can white or black beans, rinsed and drained
250 ml (1 cup) frozen corn or peas
dried chives, to taste
low-fat yogurt or sour cream
In a large, wide saucepan or fry pan, stir diced tomatoes with tomato sauce, spices and garlic. Bring to boil over high heat, then stir in squash. Reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 min.
Stir in peppers, beans and frozen veggies. Simmer, stirring often, until peppers are soft, 10 to 15 min more. Stir in chives and spoon chili into bowls. Top with yogurt/sour cream.