Warm up this winter with a hearty chili
I love making chili on the weekend during the winter months. It's a stew to warm up with, or take to work for a hearty lunch, or store in the freezer for an easy weeknight meal.
Chili is simple to make. Most chili recipes will start with a combination of onions, celery and peppers, sweated until soft, then cooked with a heavy hand of spices. However, a big amount of spices in a dish can sometimes leave you with a chalky tasting chili. The trick I've learned to get rid of that uncooked spice flavor is to cook down the spices in a little water before adding in the rest of the ingredients. This little trick will make the world of a difference!
Black Bean, Corn and Quinoa Chili
Serves 4 to 6
1 tablespoon vegetable oil
1 1/2 cups diced onion
1 cup diced celery
1 red bell pepper, diced
1 tablespoon minced garlic
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