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View more "2018" recipes Rustic Veggie Chili Recipe

Rustic Veggie Chili

Dairy Farmers of Canada
Add to Calendar 11/19/2017 10:00 AM 11/19/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 small zucchini
1/2 each red and yellow pepper, cored and seeded
1 tbsp (15 mL) butter
1 oinion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
3 tbsp (45 mL) chili powder
1 tbsp (15 mL) dried organo leaves
1 tsp (5 mL) cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne
2 bay leaves
2 (796 mL) cans diced tomatoes
2 (540 mL) cans mixed beans, drained and rinsed
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) milk
1 cup (250 mL) frozen corn
1/2 cup (125 mL) chopped fresh coriander

Yields: 8

See full recipe: https://www.dairygoodness.ca/milk/my-milk-calendar/recipes/rustic-veggie-chili?source=calendar
Rustic Veggie Chili true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 35 mins
  • Yields 8

This recipe is featured in the 2018 Milk Calendar. Let’s face it, chili is all about the seasonings, and this one is really flavourful. Serve with chopped avocado, shredded Cheddar and plain yogurt or sour cream.

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 35 mins
  • Yields 8

Ingredients

1 small zucchini
1/2 each red and yellow pepper, cored and seeded
1 tbsp (15 mL) butter
1 oinion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
3 tbsp (45 mL) chili powder
1 tbsp (15 mL) dried organo leaves
1 tsp (5 mL) cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne
2 bay leaves
2 (796 mL) cans diced tomatoes
2 (540 mL) cans mixed beans, drained and rinsed
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) milk
1 cup (250 mL) frozen corn
1/2 cup (125 mL) chopped fresh coriander

Preparation

Cutzucchini into pieces measuring ½ to 1 inch (1 to 2.5 cm). Slice butternut squash and peppers into pieces measuring about the same size as zucchini. In a large saucepan, melt butter over medium heat. Add onion, garlic and jalapeno. Cook for 3 min until onion begins to soften. Stir in seasonings and bay leaves. Stir in squash, zucchini and peppers. Add tomatoes and beans; stir. Cover; bring to a boil, stirring occasionally. Reduce heat; simmer, stirring occasionally for 20 min.

Whisk flour into milk. Gradually stir into chili. Simmer, uncovered, stirring occasionally for 10 more min or until your desired thickness. Discard bay leaves. Stir in corn and coriander.

Tips

If it’s easier, you can purchase precut squash and cut it into smaller pieces.

Frozen corn is a lifesaver. Stash in the freezer and it can be easily added to soup, stir-fries or tacos.

The heat in this chili is perfect for families. For a spicier chili, try canned chili peppers in adobo sauce, often found in supermarkets.

4 people love this recipe.

Rank as top rated See all 50 top rated

Nutritional Info

Per serving
Energy: 247 Calories
Protein: 11 g
Carbohydrate: 44 g
Fat: 5 g
Fibre: 12.7 g
Sodium: 618 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 17 % / 190 mg
Vitamin C: 136 %
Thiamin: 96 %
Folate: 45 %
Vitamin A: 43 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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