Makes 6 servings
Ingredients:
- 1 cup chopped onions
- ½ cup chopped carrots
- ½ cup dried celery
- 3 Tbsp chopped bell peppers
- 2 tsp minced garlic
- 1 cup diced tomatoes
- ½ cup crushed tomatoes
- 1 Tbsp olive oil
- 2¼ cup canned chickpeas (with liquid)
- ¾ cup canned kidney beans (with liquid)
- 2 tsp chili powder
- 1 tsp ground cumin
- ¾ tsp ground coriander
- ½ tsp oregano
- pinch thyme
- pinch ground bay leaf
- pinch sea salt
- pinch black peppercorn
Preparation:
- In a medium saucepan over medium-low heat, heat up your oil.
- Add veggies and sweat them, covered, until soft and translucent. Chef Speak: ‘sweating’ veggies is like sautéing, but without browning them. It helps to bring out their flavours.
- Add the remaining ingredients (beans and spices), and bring to a simmer.
- Lower the heat and continue simmering (covered) for 30 minutes. Chili in four steps. Bam!
Real Food Tips:
- Choose beans from BPA-free cans.
- Set up a Chili Bar for your kids with salsa, guacamole, grated cheese, sour cream, whole grain tortillas, and anything else you can dream up.