Serve this colourful and healthy chili with cornbread or crusty whole-wheat baguette.


Preparation Time: 15 Minutes

Cooking Time: 35 Minutes

Servings: 6


Ingredients:

  • 1 tbsp (15 mL) vegetable oil
  • 1 Ontario Onion, chopped
  • 1/2 lb (250 g) Ontario Mushrooms, sliced
  • 1 Ontario Greenhouse Red Pepper, cut into 1-inch (5 cm) picees
  • 1 clove Ontario Garlic, minced
  • 1 medium zucchini, quartered lengthwise and cut into 1/2-inch (5 cm) slices
  • 1 tbsp (15 mL) chili powder
  • 1/4 cup (50 mL) hot pepper sauce
  • 1 - 28 oz (796 mL) can crushed tomatoes
  • 2 - 19 oz (540 mL) cans kidney beans, rinsed and drained
  • salt and pepper
  • shredded Ontario Cheddar cheese

Preparation:

Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, mushrooms, red pepper, garlic and zucchini and cook until vegetables are softened, about 5 minutes. Stir chili powder into vegetables then add hot sauce, tomatoes and kidney beans. Bring to a boil, reduce heat, cover and simmer about 30 minutes, striring occasionally. Season to taste with salt and pepper and sprinkle each serving with cheese.