This “big bowl of red” is perfect for practising knife skills and feeding a crowd. It’s a one-pot meal loaded with goodness. The spices add amazing flavours making it deep and rich in taste, but not overly hot. A bonus is that many of the veggies you will be eating grow locally in BC. This recipe can be made with canned pantry ingredients, spices and frozen vegetables, all of which have a long shelf-life. It is also inexpensive and great for batch-cooking making it the perfect recipe to add to your repertoire. Making chili can be competitive as everyone thinks their chili recipe is the best, including us! We think our Project CHEF chili is THE best recipe out there. Try it out, we’ll let you decide.
Yield: Serves 5 – 6 people Preparation Time: About 20 minutes Cooking time: About 45 minutes
It’s not summer yet but here is something to get you prepared. Increase your vegetable intake with this delicious Vegetable Succotash. Don’t limit yourself to the vegetables listed in the ingredients list. Use what you have in your fridge or maybe add a new vegetable you haven’t tried before. The more colours the better!
Yield: 4-5 servings Preparation Time: about 35 minutes
Cornbread, warm from the oven, is a tasty treat. Serve alongside chili, soup or a glass of milk. If you don’t have buttermilk, no worries. Add 1 tablespoon of lemon juice to milk, stir and let sit for 15 minutes.
Yield: One 20cm (8″) square pan or cast iron skillet Preparation time: About 20 minutes Cooking time: 20 – 25 minutes