This recipe is an adaption of Pat Crocker and Nettie Cronish’s Flex Appeal, a vegetarian cookbook that includes an adaptation for each recipe to satisfy meat-eaters as well. And all the recipes can be prepared in under an hour. I didn’t think I liked chili until I tried this one, but it is fantastic. I always make a double batch and freeze some.
- 2 tbsp oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/2 cup of frozen corn
- 1 cup of cubed roasted squash
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 2-inch cinnamon stick
- 5 ounce tomato paste
- 400 mL cooked black beans, drained and rinsed (I always use beans from Blackshire Gardens, but 2 cans of store-bought will also work)
- 1 can (28 oz) diced tomatoes, or fresh
- 2 cups stock or water
- ½ cup freshly brewed coffee!
- 2 tbsp molasses
- ½ tsp sea salt
- ½ lb ground beef (or more if you like)
- Heat oil in a large saucepan or Dutch oven over medium heat.
- Add the onion and garlic and cook for 5 minutes, stirring frequently.
- Add the corn and squash, reduce the heat and cook for 2 minutes.
- Add the remaining ingredients, crumbling the beef into the pot, and then bring to a boil.
- Reduce to a simmer and cook about 20 minutes.