Warm up this winter with a hearty chili
1/2 cup frozen corn
1/4 cup minced cilantro (optional garnish)
1. Heat oil in a large pot over medium heat. Add onion, celery, red bell pepper and garlic; cook and stir until vegetables begin to soften, about 8 minutes.
2. Add chili powder, cumin, paprika and cayenne; cook and stir until fragrant, about 1 minute. Add 1/2 cup of water, and simmer until most of the water has evaporated.
3. Add tomatoes, 2 cups of water, oregano and salt; bring to a boil, then lower heat to low and simmer covered for 30 minutes, stirring occasionally.
4. Add quinoa; simmer covered for 10 minutes. Add black beans and corn, simmer for 10 minutes.
5. Taste, season, and garnish with cilantro.
Tasty tips
--Serve this chili on a baked potato or on brown rice for an extra filling dinner.
--Add more cayenne if you like your chili with more heat.
--Use up any tortilla chips in your cupboard by crushing them and sprinkling them on the chili to make a crunchy garnish.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
