Yield: Yields 7 cups.
Servings: four to six.
A light but still-hearty chili for cold winter nights.
Make Ahead Tips
The chili can be refrigerated for up to two days.
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I have made this recipe a few times now. It has become one of our favourites, but with the following changes.
I use tiny button mushrooms and don’t slice them.
I use a yellow pepper, and chop it in sort of one inch pieces. The colour with the other ingredients is lovely.
Last of all, I only used the tomatoe purée once, and like others didn’t like it at all. Since that first time, I have used a large tin and a half of diced tomatoes and about a tablespoon of tomatoe paste. For our tastes, 1 and 1/2 tablespoons of a good quality chili was plenty of heat. I make this when I know we are going to have a busy evening and it is a life saver.
I agree with DJ and have used tin of roma tomatoes with juice instead.
I have made this twice; will not be making it again. Way too much tomato pure and overpowering tomato flavor. The second time I added two cups plus of water to get it to a consistency that would simmer and not burn because of all that tomato pure.
A staple in our house for years now. Comes together very easily and the flavored are great!
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