Chili Together

This recipe is healthy, nutritious and extremely versatile. You can pretty much throw any leftover vegetables in and it will be delicious! You can also substitute the chickpeas and black beans to beans of your choice. It's filling and will warm you up on these crisp fall days!

1 Tbsp olive oil

1 onion

2 cloves garlic, crushed

28oz can tomatoes, undrained

19oz can black beans, rinsed

19oz can chickpeas, rinsed

2 Tbsp chili powder

1 tsp cumin

1 tsp paprika

3 tsp salt

1 fresh jalapeno pepper (or 2, if you like it hot!)

2 carrots

1 red pepper (cut into 1cm squares)

1 yellow pepper (cut into 1cm squares)

1 orange pepper (cut into 1cm squares)
1 cup frozen corn

1 cup shredded cheddar cheese

Chop onion. Heat oil in a large pan. Sauté onion and garlic over medium high heat, stirring until soft, about 2 minutes. Add tomatoes, chick peas and black beans. Stir in seasonings. Bring to a boil, stirring occasionally and breaking up tomatoes.

Meanwhile, dice jalapeno pepper (avoid touching eyes) and stir into mixture. Dice carrots and peppers and add. When mixture comes to a boil, reduce heat to simmer. Slice celery and add.Simmer uncovered, stirring often, about 30 minutes - until carrots are tender. Add frozen corn and cook chili until corn is cooked. Serve with grated cheese. Flavour improves with at least one night's refrigeration.