1. Chop onion. Dice pepper and carrot.

2. Heat oil in a large saucepan set over medium-high heat. Cook onion and carrot for 7–8 minutes, stirring occasionally, until onion starts to brown.

3. Add beef and spices. Use a wooden spoon to separate meat into small chunks, then cook for 5 minutes without stirring. Season generously with pepper and add a pinch of salt.

4. Crumble meat. Add pepper, diced tomatoes, broth and tomato paste. Bring to a boil over high heat. Reduce heat to medium and simmer for 25 minutes.

5. Meanwhile, rinse and drain red kidney beans.

6. Add beans and frozen corn to saucepan. Continue cooking for 5 minutes until mixture is heated evenly.

7. Divide chili between 6 bowls. Top with your choice of garnishes. Serve with corn chips.

From the book Presque végé by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme

Photo Credit: Maude Chauvin