0 Ratings
Recipe courtesy of Registered Dietitian Crystal MacGregor
2 lb cooked PEI mussels, shelled and chopped
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
2 bell peppers (any color), diced
2 carrots, peeled and diced
2 celery stalks, diced
1 tsp Maritime Madness Hot Sauce, your favorite kind
2 tbsp chili powder
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp salt, to taste
0.5 tsp black pepper, to taste
1 can (28 oz) diced tomatoes, drained
1 can (28 oz) crushed tomatoes
2 cans (14 oz each) kidney beans, drained and rinsed
1.50 cups vegetable or chicken broth
Guacamole, lime wedges, and shredded cheddar cheese, for garnishes (optional)
n a large pot or Dutch oven or stock pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add minced garlic, bell peppers, carrots, and celery to the pot. Sauté for an additional 5 minutes until the vegetables start to soften.
Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes to toast the spices.
Add the diced tomatoes, tomato sauce, kidney beans, and vegetable or chicken broth. Bring the mixture to a simmer for 10-15 minutes.
Add in cooked mussels, stir and cook for an additional 5 minutes.
Serve the mussel chili hot, garnished with cheese, lime wedge and guacamole.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
