On a cold winter’s evening, a bowl of warm chili with a dollop of light sour cream or yogurt cheese really hits the spot. This recipe is also great to take to work in the winter, as it reheats well in the microwave.

If you prefer a chili of the vegetable variety, this recipe works just as well if you omit the ground meat (or mince, as we call it down under). Also feel free to swap the vegetables for ones you love.

The grated apple is a trick I learn’t thirty years ago from a friend. It adds bulk and sweetness to the dish without having to add sugar.

Adding an additional can of tomatoes and/or chili beans will  stretch the meal when you have extra mouths to feed. Chili beans come in mild, medium, or hot varieties so the choice is yours, but I usually use mild to medium. Also some of you will like extra beans and some will not, so be flexible—it will taste great no matter what. This recipe will serve at least six hungry people.

You will need:

• olive oil to sauté
• 1 onion, diced finely
• 1 red bell pepper, sliced
• 2-3 cloves of garlic, crushed
• 400 grams (14 oz) ground meat—lean beef, chicken, turkey, or lean pork
• 2 Tbsp tomato paste
• 2 tsp stock powder—use whatever you prefer
• ½—1 cup corn kernels (optional)
• 1 carrot, diced or grated
• 1 zucchini, diced or grated
• ½ tsp chili flakes, powder, or fresh chili of your choice (seeds removed)
• 1 tsp paprika
• 1 small sweet apple, grated
• ½ cup water
• 1-2 can tomatoes in juice, 400 gm (14 oz)
• 1-2 can chili beans, 400 gm (14 oz )
• 1-2 Tbsp parsley, finely chopped
• 1-2 Tbsp coriander (cilantro), finely chopped
• salt and pepper to taste

Method:

In a large nonstick skillet, sauté the onion and bell pepper in a small amount of olive oil until the onion is soft and translucent. Add the ground meat and brown, making sure you get some good color on the meat. Keep stirring while you work through the steps.

Stir in the tomato paste and garlic, and cook for about two minutes. Add all other vegetables,  paprika and chili flakes (or fresh chili) and cook for two minutes, stirring constantly.

Next add the canned tomatoes, grated apple, and water. Simmer uncovered until the vegetables are tender and the sauce has reduced, about fifteen minutes. Add the chili beans and bring to a boil. Reduce to a simmer and cook for a further five to ten minutes. Don’t forget to stir as you go. At the time of serving, the chili should be nice and thick. If it is looking a bit runny, leave it cooking a little longer to reduce.

Sprinkle with parsley and coriander just prior to serving. Serve hot over rice, nacho style with corn chips, or spooned over a baked potato. Add mashed avocado, light sour cream, yogurt cheese, and/or grated cheese to the top of your chili serving for extra umph. This recipe makes an easy Sunday night supper or a yummy lunch on a cold day.