Sardine, White Bean & Squash Chili
10 mins
PREP TIME
40 mins
TOTAL TIME
4
SERVINGS
Print Recipe
Ingredients
- 3 tbsp (45 ml) neutral flavoured oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 cup (250 ml) diced butternut squash
- ¾ cup (180 ml) diced bell peppers
- 4 cloves garlic, minced
- 3 tbsp (45 ml) tomato paste (we used Nonna Pia’s)
- 2 tbsp (30 ml) Mexican chili powder
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 3 cups (750 ml) chicken or vegetable stock
- 2 cups (500 ml) cannellini beans, canned or home-cooked
- 3 (106 g) packages Club des Millionnaires Wild Brisling Sardines in Olive Oil, cut into large into large pieces
- 1 tbsp (15 ml) apple cider vinegar (we used Nonna Pia’s)
- salt and freshly ground black pepper, to taste
- Tabasco, to taste
- sliced green onions, for garnish
- chopped cilantro, for garnish
- sour cream, for garnish (optional)
Directions
- In a large pot over medium-high heat, warm the oil. Add onion, celery, squash and bell peppers and cook until softened, 6 to 8 minutes. Add garlic, tomato paste, chili powder, cumin and oregano and cook until fragrant, about 1 minute more, stirring to prevent anything from catching on the bottom of the pot.
- Pour in chicken stock, scraping up any browned bits, then add cannellini beans. Bring to a boil, then reduce heat to low and simmer until the vegetables are fully softened and the flavours have melded, about 15 to 20 minutes.
- Add sardines, cider vinegar and cook for 2 minutes more. Remove from heat and season to taste with salt, pepper and Tabasco sauce.
- Serve garnished with green onions, cilantro and a dollop of sour cream, if desired.
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