The trick to making a chili that tastes like it’s been cooking for hours over an open fire is pre roasting some of the ingredients. In this vegetarian chili, the fiery flavour comes from roasted earthy butternut squash, sweet bell peppers, and tangy green apples!
Another great trick for chili on the fly: use a can of tomato paste to give your chili that slow-cooked deep tomato flavour!
Note: this chili freezes beautifully! Just portion it into zip top bags and pop them into your freezer. Defrost overnight in the fridge or just reheat, covered, in your microwave or over low heat on the stove. If you are using the stove method, you might need to add a little water or vegetable stock to make sure the chili doesn’t go dry.
*Note: this cornbread freezes beautifully. Just wrap the uneaten portion tightly in plastic wrap and place it into a freezer bag. When ready to eat, either thaw at room temperature and reheat in a low oven or slice thin pieces off and pop it into the toaster.