Vegetarian Chili

1 C Celery (Chopped)
1 C Red Onion (chopped)
1 C Red Bell Pepper (chopped)
1 C Green Bell Pepper (chopped)
2 Tbsp minced Garlic
2 to 3 serrano peppers (stemmed, seeded, and minced, depending upon taste…and yes Jalapeno is an option)
1 medium zucchini (stem ends trimmed and diced)
2 C Corn kernels (fresh, canned or frozen will work)
5 Large Portobello Mushrooms Caps (stemmed, wiped clean and cubed)
2 tablespoons Chili Powder
1 Tbsp ground cumin
1/4 tsp cayenne
1/8 tsp Cinnamon
1 tsp Kosher or Sea Salt
1/8 tsp Chipotle Pepper
4 large tomatoes, peeled, seeded and chopped
1 can of 6-Bean Medley
1 can of Black Beans (rinsed and drained)
1 C Squash puree
1 cup vegetable stock, or water
1/4 cup chopped fresh Cilantro leaves

Goat Cheese or strained plain yogurt, diced avocado, chopped green onions, garnish

Another option would be to add a vegetarian burger patty or tofu for some added texture.

Add the onions, bell peppers, celery, garlic, and serrano peppers to a large pot and cook, stirring, until soft (about 3 minutes.)

Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid (should notice them start to brown around the edges…about 5 minutes).

Add the dry spices, and cook (stirring) until fragrant (little less than a minute)

Add the tomatoes plus squash puree and stir well.

Add the beans and vegetable stock and bring to a boil.

Reduce the heat to medium-low heat and simmer for about 20 minutes up to 2 hours (4 hours in a crock pot). Make sure to stir occasionally.

Bison Chili
2 lbs ground Bison
½ C Beef stock
1 Tbsp Chipolte pepper
1 Red Onions (Diced)
3 cloves Garlic (minced)
1 Red Bell Pepper
1 Yellow Bell Pepper
1 large can of Diced Tomatoes
1 cup Stout Beer (I used Stack Oak N’ Smoke)
3 Tbsp Chili Powder
2 tsp Cumin
1 tsp Smoked Paprika
Salt to taste
1 can White Kidney Beans (drained and rinsed)
2 small squares of semi-sweet Chocolate
¼ C Brown Sugar
Red and green jalapeno peppers, sliced for garnish
Smoked Gouda for garnish

In reality all spices can be tweaked for a bigger bolder kick, but it depends on your specific tastes.

Start by browning the Bison in a large pot.

Add the onions and garlic with a little oil if needed (Bison is generally VERY lean). Cook until onions are translucent.

Add in the peppers, tomatoes, beer, dry spices, beans and chocolate.

Simmer on low for 2 hours (about 6 in a crock pot)

Garnish with the jalapenos and cheese if using.

Honey Whiskey Turkey Chili
1 lbs ground turkey
3 Celery Stalks (chopped)
1 Red Onion (chopped)
5 cloves Garlic (minced)
1 C Chicken stock
1 can diced Tomatoes
3 Tbsp Tomato Paste
½ Tbsp Aleppo Pepper or Chipolte Pepper
½ tsp Thyme
1 can Red Kidney Beans ( drained and rinsed)
1 Red Bell Pepper (chopped)
2 over roasted Jalapeno Peppers (chopped…leave seeds in for extra kick)
1 1/2 tsp. sea salt
3 Tbsp Chili Powder
1 tsp Lime Zest
Juice of 1 lime
1/8 tsp. Cayenne Pepper
3 oz Honey Whiskey
Green Tomatillo Sauce for garnish (store bought is fine)

Sauté onion and garlic about 3 minutes.

Add ground turkey and cook until crumbled and brown (it is lean so keep an eye on it or uses some oil as a safety net).

Pour in Honey Whiskey and lime juice. Stir and simmer for 1 minute.

Add all the Veggies, Beans, Lime Zest, Tomato Paste, Stock, and Dry Spices, cook on medium/low heat for about an hour (3-4 hours in a crock pot).

Top with Tomatillo sauce when serving.

Maple Bacon Chili

1 lbs lean ground Beef
3 slices of Bacon (diced)
1 Red Onions (diced)
1 Green Pepper (diced)
3 celery Stalks (diced)
2 fresh Jalapenos (diced…leave the seeds in for extra kick)
4 Garlic cloves (diced)
1 Tbsp onion powder
1 Can of 6-Bean medley
1 Can of red kidney beans
1 Cans Diced Tomatoes
1 C of Beef Stock
1 Tbsp granulated Garlic
2 Tbsp Smoked Paprika
2 Tbsp Chili Powder
1 Tbsp Cumin
½ Tbsp Coriander
½ Tbsp Thyme
1 tsp Cayenne
1/2 tsp Sea Salt
½ Tbsp liquid smoke
¼ C maple syrup

Place Bacon in a large pot over medium heat and cook for 3 minutes.

Add Onion, Jalapeno, and Green Pepper, cook for 5 minutes and set aside.

Brown the Beef with 1 Tbsp of the Garlic Powder and the Onion Powder.

Add the remaining ingredients and cook uncovered, over low heat, for 3-4 hours (6 in a Crock Pot)

Top with Cheese Curds.

Corn Bread

2 cups yellow cornmeal
1 tsp kosher salt
1 Tbsp sugar
2 tsp baking powder
1 C buttermilk
2 eggs
1 C creamed corn
2 Tbsp canola oil

If you do not have buttermilks you can cheat by adding 1 Tbsp of lemon, lime or vinegar to milk. Let it sit for about 5 – 10 minutes before using it in recipe.

You can add diced Jalapeno Peppers ot shredded Sharp Cheddar to top of Corn Bread for added flavour.

Preheat oven to 425C. Grease a small cake pan (or line with foil for easy clean up)
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Whisk Eggs, Buttermilk, and creamed corn in a bowl.

Slowly incorporate all remaining dry ingredients.

Bake for 20 minutes (a toothpick inserted in the centre should come out clean)

Cool, slice and cut up.