Recipes

Corn and edamame vegetarian chili

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Servings : 4 to 6

Preparation : 5 minutes

Baking : 6 hours 2 minutes

Ingredients

15 mL (1 tbsp) olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 can (796 mL/28 oz) diced tomatoes, drained
1 can (796 mL/28 oz) crushed tomatoes
500 mL (2 cups) Canton Original Fondue Broth
30 mL (2 tbsp) tomato paste
15 to 30 mL (1 to 2 tbsp) chili spices
15 mL (1 tbsp) ground cumin
15 mL (1 tbsp) ground coriander
15 mL (1 tbsp) sugar
180 mL (3/4 cup) frozen corn kernels, thawed
180 mL (3/4 cup) canned red kidney beans, rinsed and drained
180 mL (3/4 cup) frozen soybeans (edamame), thawed

Preparation

In a skillet, heat oil over medium-high heat, then sauté onion and garlic for 1 to 2 minutes. Transfer to crockpot.
Add remaining ingredients to crockpot and mix well.
Set crockpot on Medium, cover and cook for 6 hours. Taste and rectify seasonings, if needed.
Serve this chili topped with the suggested garnishes.

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