Yield: 2.5 liters Preparation time: 15 minutes Cooking time: 30 minutes Rest time: None Level of difficulty: beginner chef Ingredients for the chili: 1 chopped onion 2 tbsp (30 ml) vegetable oil 3 minced garlic cloves 1 C. (15 ml) ground cumin 2 tbsp. 1/2 tsp (10 mL) smoked paprika 1 C. 1/2 tsp (5 mL) finely chopped jalapeno pepper 1 can (796 mL) crushed whole tomatoes 1 can (398 mL) kidney beans, rinsed and drained 1 can (398 mL) black beans, rinsed and drained 1 cup (250 ml) corn kernels Cheese of your choice Salt and pepper

Chili method:

1. Pour the oil into a pan and add the chopped onions

2. Heat gently until translucent.

3. Add the garlic, corn, chilli and spices. Cook for 2 minutes.

4. Add beans and tomatoes.

5. Simmer 30 minutes.

6. Season and set aside. --------------------------

Ingredients for sour cream: 1 cup (250 ml) sour cream 1 C. (5ml) ground cumin 1 C. (15 mL) chopped chives 1 C. (15 mL) chopped fresh cilantro Zest of 1/2 lime Ground pepper Method for sour cream: Put the sour cream in a bowl and mix evenly with the rest of the ingredients. Assembly: Take a slice of toast and garnish with a little chili. Bake in the oven with a cheese of your liking. Once out of the oven, add a spoonful of sour cream to the herbs and some crushed nacho chips.

Material Cutting board Chef's knife and paring knife Measuring spoons and cups Cauldron wooden spoon Grated Bowls Zest Can opener