Chili is comfort food and taste great in any season. Serve with a slice of wholegrain bread for dipping. Use 100% Buckwheat bread for a wheat free alternative. Leftover chili can be frozen and kept for up to 3 months. Wheat and Dairy Free Serves 4 - 8

2 Tbsp. extra virgin olive oil
2 large yellow onions, chopped
2 Tbsp. crushed garlic
2 Tbsp chili powder (Mexican mild) plus ¼ tsp. chili flakes
1 Tbsp. cumin
4 cups ((950 ml) vegetable broth
1-14 oz. (398 ml) can diced tomatoes, with liquid
1-14 oz. (398 ml) can black beans, rinsed and drained
1-14 oz. (398 ml) can kidney beans, rinsed and drained
1-14 oz. (398 ml) can cannellini beans, rinsed and drained
3 cups (710 ml) frozen corn
1-5 oz. (140mL) can of tomato paste
Juice of 1 lime
½ bunch cilantro, chopped
Salt and pepper to taste


In a large soup pot, over medium heat
SAUTÉ onions and garlic in oil for 3 minutes
ADD chili powder, chili flakes and cumin and SAUTÉ for 2 minutes
ADD vegetable broth, diced tomatoes, beans and corn
STIR well
COMBINE tomato paste with enough water to blend
STIR into bean mixture
BRING to a boil and immediately REDUCE heat
COVER and SIMMER for 10 minutes
ADD lime juice and cilantro and continue to SIMMER for 5 minutes
SEASON with salt and pepper
LET REST 10 minutes before serving