Hidden Veggie Chili

Chili is a perfect winter meal. It is warm, comforting, and simple to make. It is a great dish to throw together on a weeknight since the ingredients can vary and exact measurements are not required. About two weeks ago I was craving chili and made this up with what I had on hand. It was a hit with my husband and kids so I decided to write it up to remember what I did for next time. This recipe was enough to serve our family of 5 for dinner, and provide leftovers for lunch. It can be doubled to serve a crowd or made at the beginning of the week and portioned out for daily lunches at the office or school.
One may not initially think of chili as being healthy, but it contains a lot of nutrients such as; protein, fiber, iron, and vitamin C. I like to add as many vegetables to my meals as possible for their vitamins and flavor. This recipe can be made vegetarian, but I prefer to add ground beef. I am calling it my Hidden Veggie Chili because our kids claim they do not like mushrooms, but they had no idea they were even in there! I also added carrots and corn for color and a touch of natural sweetness.

What you need: (categorized)

From the pantry:
Canola Oil 
1 can kidney beans (light or dark)
1 can pinto beans
1 can corn or 1c frozen corn
1 large can crushed tomatoes
1 small can diced tomates
2 cups vegetable or beef stock
​salt and pepper
1.5 tbsp chili powder
1.5 tbsp ground cumin
1.5 tsp ground corriander
​1 tsp red pepper flakes
​1 tsp onion powder

Produce:
3-4 garlic cloves 
1 large onion (can use leeks or shallots also)
8oz (230g) mushrooms
1 red bell pepper
1 large carrot
cherry tomatoes
scallions

From the fridge:
1 pound ground beef (omit if vegetarian)
grated cheddar cheese 
​sour cream or coconut yogurt

Tools:
Cutting board
Chefs Knife
Can opener
​Vegetable Peeler
Cheese grater
Liquid measuring cup
Measuring spoons (optional)
Strainer
Large pot (I use a Le Creuset, it is totally worth the money!)
​Wooden spoon or spatula

It is entirely up to you if you want to prep everything before you begin cooking. I often do when I am entertaining because I want to be able to throw everything together quickly once our guests have arrived. That way my kitchen counters stay clear, and I can enjoy more time with our guests. For weeknights like this, I usually do the washing, draining, peeling, and chopping of vegetables as I go. I dirty fewer dishes this way, and it creates a natural cooking pace for me. I season as I cook too, so these measurements are entirely flexible and can be altered to your preference. 

For the sake of taking photos to write up this recipe, I prepped everything ahead of time. However, I wrote my instructions in the order I would typically do things.

What you do - instructions on each slide

For dinner I serve this with either corn or garlic bread and a salad.

​Enjoy!!