Everyones chili preferences are very personal; for example, hot and spicy, meaty, vegetarian – the sky is the limit. Chili maestros will always tell you that they make The Best Chili. Well, I am here to tell you that I make the ‘best chili’ and this is the recipe that will back up that claim! If you have been following my blog, you will know that I have been experimenting with recipes that are ‘Blenditarian’, (also known as ‘Blend-and-Extend’ in Canada). By definition, ground meat recipes are stretched with finely chopped mushrooms. For my version, I add finely chopped vegetables with the mushrooms to create an even more aromatic flavour. This represents a more sustainable and nutritious approach to healthy eating. This all ties in very well with the new Canada Food Guide recommendations of eating less meat and more vegetables. I have created a base called Savoury Meat, Mushroom and Vegetable Blend. This blend (or base) can be used in a wide variety of easy to make recipes.
In this post, you will learn how to prepare this base blend to utilize it to make a fabulous chili – “The Best Chili”. I make the blend base ahead of time and freeze it in family size portions. Once you have the blend base made, dinner can be on the table in less than ten minutes. Enjoy!
This Meat, Mushroom and Vegetable base can be used to make many dishes such as: Spaghetti Sauce; Sloppy Joes; Taco Salad; Hamburger Soup; Beef, Cheese and Macaroni Casserole; and much more. (Refer to “What Else Can I Do With This Recipe?” Section below to learn more).
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