With the summer-like weather we’ve been enjoying this past week, it’s hard to imagine that the days of wind and snow are quickly approaching.

For most, that means staying indoors with a cup of tea and readings (okay let’s be honest, tea and Netflix). Trips to the grocery store through the ice and cold are just out of the question.

Fear not: this delicious chili recipe can be made with a lot of veggies you may already have in your fridge. As an added bonus, you can freeze the leftovers for days when you need a speedy but warm and filling meal. This recipe can also be altered depending on which veggies you prefer, and it’s vegetarian or meat-lover friendly.

Ingredients:

Yields approximately 6 servings

2 cups ground beef (substitute for 2 cups cooked quinoa for vegetarian option)
1 large yellow onion, diced
4 cloves garlic, diced
2 cups of green, yellow or red bell pepper, chopped
2 cups of diced tomatoes
2 cups of tomato sauce (your favourite brand will work)
1 can tomato paste (5.5 oz)
2 cans of kidney beans, rinsed and drained
1 can of black beans, rinsed and drained
1½ cups of fresh or frozen corn
1 tbsp chili powder
1 tbsp ground cumin
Salt and pepper, to taste
½ tsp cayenne pepper, or to taste
¼ cup cilantro, chopped, or to taste

Directions:

1. Sautee your ground beef until fully cooked throughout and drain. If vegetarian, cook your quinoa, following the instructions on the back of the package.

2. Add the beef or quinoa into a large pot with the garlic, onion, peppers and corn on medium heat. Cook until the veggies are soft.

3. Add in the beans, diced tomatoes, tomato sauce, tomato paste and spices.

4. Stir all the ingredients together and let it simmer at medium to low heat for about 40 minutes.

5. Serve with a slice of crispy garlic bread or a side salad, share with your housemates and family or pour into freezer-safe containers for another day.