Winnipeg is starting to experience below freezing temps–which is the best time to make my favourite comfort food
Best part–it’s a wonderfully easy recipe and it can be made vegetarian or not and you can include an abundance of vegetables. Pretty much all you need to do is cut up your veggies, rinse your beans, cook your meat and throw it all into a slow cooker with chilli seasoning and a bit of cinnamon and brown sugar (yes brown sugar) for four hours….and voila!
1 medium white onion, diced
2-3 cloves of garlic, minced
2 carrots thinly sliced into medallions
2 stalks of celery, thinly sliced
3 bell peppers, diced
Other vegetables to taste (I have included peas, shredded spinach, mushrooms, sweated zucchini, egg plant, diced sweet potato)
1 can of corn, drained
1 can each of kidney beans, black beans and white kidney beans, rinsed and drained (can also include lentils, chick peas, adzuki beans etc but the aforemention three are my favourites)
1 packet of Chili seasoning
1/4 cup brown sugar
1/4 cup water
2 tbsp chili powder
pinch of cinnamon
1 tsp cumin
1 tbsp cayenne pepper
sprinkling of red pepper flakes to taste
1 big can of tomatoes–just plain tomatoes, no extra seasonings
1 can of tomato soup
Optional: 1 pkg (500g) of Ground Round/ground meat (turkey, chicken, bison, beef, pork). If you are using meat, I suggest cooking it before hand and then throwing it into the slow cooker with the veggies and such.
Throw everything into the slow cooker, cook it on high for about four hours and voila, delicious chilli.