, or 1 tbsp bottled minced garlic
, or about 4 cups squash pieces
2 796-mL cans
1 to 2 tsp
hot red-chili flakes
, preferably a mix of colours
, or 2 cups frozen corn
- Coarsely chop garlic and onions. Lightly coat a large wide saucepan with oil and set over medium heat. Add onions and garlic. Stir occasionally until onions start to soften, 10 minutes. Meanwhile, for easier squash peeling, microwave whole squash on high, 2 to 3 minutes. Then cut squash in half. Slice off peel. Scoop out and discard seeds. Cut squash into 1-inch (2.5-cm) pieces.
- Add squash, tomatoes and tomato sauce to softened onions. Sprinkle with chili powder, coriander, cumin, chili flakes, cinnamon, allspice and salt. Stir and bring to a boil. Meanwhile, core and seed peppers. Cut into 1-inch (2.5-cm) pieces. Stir into chili. Reduce heat to medium-low.
- Cover and simmer, stirring often, until squash is fork-tender, 40 to 50 minutes. Meanwhile, drain corn and beans, then rinse and drain again. Once squash is tender, stir into chili. Simmer until warmed through, about 5 minutes.
Nutrition (per serving)
- 4.8 g,
- 25 g,
- 0.9 g,
- 5.6 g,
- 669 mg.
Chunks of nutritious sweet squash, colourful peppers, black beans and corn are delicious and look stunning in our special meatless chili.
From the freezer
Spoon chili into freezer bags. Seal and freeze up to 3 months. Defrost and reheat in microwave or saucepan. Good over pasta or rice or in tortilla wraps.
Cover chili and refrigerate up to 4 days. Stir in slices of cooked chicken or beef for hearty sloppy joes.
For a meatless meal, enjoy chili with a thickly sliced, toasted baguette. It’s also great sprinkled with grated cheddar cheese.