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PEI Mussel Chili

Recipe courtesy of Registered Dietitian Crystal MacGregor



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.

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