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Serving up the North - Chili

A group of seniors in Sudbury spent their afternoon around steaming pots of chili as part of the annual Christmas Chili Caper!

Lori Hall is the chair of the Donovan Elm-West Seniors. (Jenifer Norwell/CBC)

Listen audio (runs 6:15)

Lori's vegetarian chili. (Jenifer Norwell/CBC)


Lori's Vegetarian Chili


- 3 cans of chick peas
- 1 can of pinto beans
- 3 teaspoons of red wine vinegar
- 1 tablespoon of mustard
- 2 tablespoons of brown sugar
- 1 can of black beans
- 2 cans of fire roasted tomatoes or 3 cups of fresh chopped tomatoes
- 1 can of corn
- 3 sticks of celery
- 2 carrots
- 10 fresh mushrooms
- 1/2 teaspoon of cumin
- 1 tablespoon of paprika
- 1 jalapeno- seeded and chopped
- 2 cloves of garlic - crushed and chopped
- 3 onions - coarsely chopped
- 1 tablespoon of olive oil
- 1/2 red chili pepper - finely minced
- 3 sweep bell peppers - red, yellow or orange - chopped
- 1 cup vegetable broth
- Cilantro to taste
- Salt and pepper to taste
- Sour cream to garnish


1. Put onions, garlic, and vegetables in skillet with olive oil and toss with spices, sauté over medium heat, stirring often, until the onion is translucent
2. Don't let the garlic burn
3. Tip the contents into a large pan, add the rest of the ingredients and bring everything to a simmer
4. Cook the chili, covered , over a medium low heat, simmering it for 45 minutes, stirring periodically or cook in a slow cooker for about four hours, stirring hourly
5. Serve hot, garnished with sour cream and serve with rice or cornbread

Preparation time: 1 hour

Cooking time: 2 hours

Jason Turnbull's Spicy Coriander Chilli


- Half a pound of ground pork/beef/turkey/chicken
(I usually go with ground turkey. Once made it with local ground Bison and nearly ate the entire pot)
- 6 - 8 Cloves of garlic (chopped finely)
- 1 Large Red Onion (chopped)
- 2 Jalapeños (shredded)
- 1 large Red/Yellow Pepper (chopped)
- 10 Mushrooms (chopped)
- 1 Can of Diced tomatoes (Hunts Diced Tomatoes)
- 1 Can of Hunts Tomato Sauce 398 ML
- 1 Large can of Black Beans (rinse before putting in pot)
- 2 Tablespoons of Chili Powder
- 1 Tablespoon of Coriander powder
- 1 Tablespoon of Tabasco Chipotle (use chipotle. Not regular Tabasco sauce. Chipotle adds a different flavour to the dish)
- Juice from 1 Lime
- 1 Bunch of Cilantro (chopped)
- Sea Salt/Ground Pepper


1. Drop a TBSP of Olive oil in a pan and cook up your meat, garlic, onions. Grind some sea salt/black pepper into the meat while it cooks. Don't take a short cut and use pre chopped garlic in a jar. It's not the same.

2. Once that's done, put into a large pot along with can of diced tomatoes and tomato sauce, black beans, mushrooms, and chopped peppers

3. (SKIP THIS STEP IF YOU ARE NOT A FAN OF HOT FOOD. THIS IS WHERE MOST OF THE SPICE COMES FROM IN THE DISH.) Take your Jalapeños. Chop off the top and remove the seeds from the inside. Grab a cheese grater and grate the Jalapeños into the pot. I usually put a plastic bag on my hand that's doing the grating, as the juice from the Jalapenos will stay on your hand even if you wash them. That can cause major problems if you're putting in contacts later that day. Trust me.

4. Add in your chilli powder, coriander, and Chipotle Tabasco sauce.

5. Take your lime, and squeeze as much juice out of the lime as you can into the chili. For cilantro lovers, I usually chop a small bunch just before serving and put it in the pot to add a fresh taste. Let the dish simmer on low heat for about 2 hours.

Enjoy. If you're making this for vegetarians, feel free to pass on the meat and just use more beans. I usually serve with some fresh bread or rolls from Regency and top each bowl with some shredded cheese.