Quarantummy: Chili

I like beans! I like cheese and tomatoes. I like corn and carrots. So really, throw them all together and you have chili! Put it in rice and tortillas!


  • Red kidney beans, 1 can
  • Whole kernel corn, 1 can (Another option is half a can of cream-style corn.)
  • Carrots, one or two depending on your preference. Chop into small cubes.
  • Ground meat (We usually use pork. You can use chicken but it tends to be dry and bland. Beef tends to be heavy and fatty.)
  • Red onion, 1 medium, chopped
  • Garlic, 1 whole bulb, chopped
  • Tomato sauce, 1 to 2 250 mL packets
  • Broth cube (should be the same as the meat you’re using)
  • Cinnamon
  • Cumin
  • Spanish paprika
  • Black pepper
  • Oregano


  1. In a pan, saute onion and garlic. When these are soft, add meat. Cook until brown.
  2. Add carrots. Cook until carrots are soft enough to be pierced by a fork.
  3. Add corn. Cook for a few minutes. Mix in broth cube.
  4. Add tomato sauce. If you want the sauce thick, use two packets. If you want it a little lighter, especially for pouring over rice, add water or broth.
  5. Season with cinnamon, cumin, black pepper and oregano. Add Spanish paprika sparingly. Add hot sauce or chili oil if you want it spicy. You can also add a little sugar.

Enjoy with rice, chips, taco shells or potatoes.

(I make chili so often that I forget to take a photo!)

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