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And the lastest blog story - Hiker's Wish List Nov. 28, 2024
Hiker's Wish List
Perfect Holiday Gift Ideas for Any Hiker!
Do you have a hiker or potential hiker on your gift list this year? If yes, then Hike Nova Scotia has got you covered with lots of gift ideas this holiday season. Check out our gift options below and find the perfect gift for any hiker.
For the Nova Scotia Hiking Enthusiast
The gifts ideas would be great for a hiker who loves to stay informed as well as get out on the multitude of beautiful hiking trails across Nova Scotia:
If the hiker you know is still building their kit or gear list, then any of the gifts below could help them out.
Winter Hiking Gear
Ice cleats / crampons
Snowshoes
Trekking poles
Warm hiking socks
Thermos
Warm hat or gloves
Neck Buff
Long underwear (tops / bottoms)
General Hiking Gear
Compass
Headlamp
Backpack
First aid kit
Hiking boots
Hiking socks
Pocket knife
Walking stick
Water bottle
Wide brimmed hat
Gift Cards and Certificates
Still unsure of what to get them? Then let them choose with a gift card to a local outdoor store near you or certificates for Provincial and Federal park passes for next season!
~Happy Trails and Happy Holidays from Hike Nova Scotia
Nov. 27, 2024 Sponsored Post
Fluffy & Fresh Cranberry Scones Recipe
Ingredients 2 tbsp (30 mL) freshly squeezed lemon juice
1 cup (250 mL) milk
2 3/4 cups (675 mL) all-purpose flour (approx.)
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) each baking soda and salt
1/2 cup (125 mL) cold butter cut into cubes
1 cup (250 mL) fresh or frozen cranberries cut in half if large
Preparation Preheat oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
In glass measuring cup or a bowl, stir lemon juice into milk; set aside. In a large bowl, combine 2 3/4 cups (675 mL) flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, sticky dough forms.
Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying to not crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed. Pat out to a 9-inch (23 cm) circle; cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
Topping: Brush tops of scones with milk and sprinkle with sugar. Bake for 15 to 20 min, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 10 min before serving.
Tips Use other fresh, in-season berries and fruits. Decrease flour to 2-1/2 cups (625 mL) and sugar to 1/4 cup (60 mL) and replace cranberries with blueberries, raspberries, blackberries, halved or quartered cherries, chopped apricots, peaches or a mixture of your favourites.
To start, pre-heat your oven to 375°F. Prepare the squash by cutting it in half, lengthwise and scrape out the seeds. Brush with olive oil, and season with salt. Then, bake on a foil-lined cookie sheet, rind side up, for 40 minutes. Remove from oven, and using a fork separate the strands of spaghetti. Now scoop out spaghetti strands, and set aside both the strands and hulled out squash for later. In a large skillet, heat up the remaining olive oil over medium heat. Cook onions and garlic for 4 minutes, until translucent. Then, add spaghetti squash, herbs, seasoning, and cream. Stir in flour, and cook for an additional 4 minutes until creamy, constantly stirring. Add salt and pepper to taste. Finally, return spaghetti mixture to the hulled out squash, sprinkle with cheese, and bake at 450°F for 5 minutes until cheese melts. Remove from oven and serve!
CAPE BRETON: THROUGH THE EYES OF ANDREW YOUNGER By Tejaswini
Nova Scotia is one of the best hiking destinations in the world. It hides what I call a hiker’s dream: Cape Breton Island. Living and exploring this dream is Nova Scotia’s own Andrew Younger, who hikes around the province, discovering its hidden gems on his show Walkabout.
However, a lot of tourists end up on the wrong trails and miss the most beautiful yet not too complicated trails. When asked about the trails more suitable for beginners, Andrew suggests to first assess your stamina and figure out if you are more of a manicure trail hiker than a backcountry hiker.
There are a lot of trails in Cape Breton that are doable but not very popular among tourists yet. One such trail is the Celtic Shores trail, which runs from Mabou to Inverness and just takes 2 to 3 hours to bike, with lots of entry points for hikers along the way. One of the convenient things about this trail is that you can run strollers on it, which makes it ideal for couples travelling with their young ones.
One hike that you do not want to miss when in Nova Scotia is the Gairloch Mountain Falls trail, a 30-minute drive from Baddeck. It is a short hiking trail, suitable for all types of hikers. Not a lot of people know about this trail. While talking about his experience at Gairloch Falls, Andrew said that this is no less than a Disney movie; you are almost convinced that you will spot a mermaid sitting somewhere near the rocks; that is what the magnificence of nature does. The beauty of this place is at its peak in the fall, when you can see the red and bronze leaves reflected in the silver water of the falls, creating a golden mirage. The trail itself is not too complex. However, it was very slippery when Andrew and his team were walking back because of the rain. Also, the heavy equipment and cameras that they carried while shooting the series did not make it any easier. Another underrated trail is the Franey trail, located in the national park, just outside Ingonish. The top of this trail overlooks the valley and is ideal to explore in the fall. If you are planning to visit Cape Breton this fall, you don’t want to miss these two trails.
When asked about his personal favourite trail, Andrew shared his experience at the North River Falls, where he, unlike most, decided to cover the trail from bottom to top, which is much harder than the regular top to bottom path. Although it took him 14 hours more than the anticipated duration of 8 hours, he sure had an amazing experience observing how storms and hurricanes have changed the shape of the river and washed away some of the oldest trails.
Talking about his latest endeavours, Andrew revealed his upcoming project on the Gypsum Mines trail. As it is known, Gypsum Mine is a beautiful mystery. It is believed that the base of the lake has hidden some historical coal mines. That is exactly what Andrew intends to discover by organising a scuba diving tour in the lake. He mentioned that this idea has been in talks for a couple of months now, and a lot of brains are coming together to bring this vision to life and let the tourists explore more of our area and its rich historical heritage.
Andrew filmed his first ever winter hike for Walkabout last season. There are not a lot of hiking options in the winter. Winter hikes are usually shorter, and you do not want to cover them when it is icy, unless you wear ice cleats. Beach hikes and shorelines are a good year-round option for hikers.
With Season 5 of Walkabout releasing this October, Andrew is excited about what he has planned for viewers.
Oct. 2, 2024 Sponsored Post
Stuffed Corn Bread Sandwich
Ingredients
Filling
4 Italian sausages (about 12.5 oz or 350 g)
1 tsp (5 mL) butter
1/2 onion minced
1/2 red bell pepper finely diced
1 cup (250 mL) Canadian Cheddar cheese grate
Corn bread
Sufficient amount of butter for the mould
2 tbsp (30 mL) medium cornmeal (polenta #250
3/4 cup (180 mL) cornflour
1 cup (250 mL) unbleached flour
1 tsp (5 mL) baking powder
1/2 tsp (2.5 mL) baking soda
1 tsp (5 mL) fennel seeds coarsely crushed
Pinch of salt
2 eggs
1 1/4 cups (325 mL) buttermilk
3/4 cup (180 mL) butter melted
Preparation
Prepare the filling. Using a small sharp knife, slice the sausage casing and remove the meat. In a pan, brown the sausage meat in butter over medium-high heat, breaking it up and flattening with a wooden spoon. Add the onion and bell pepper and continue cooking for 4 to 5 minutes. Set aside in a sieve to drain off excess oil. Preheat oven to 375°F (190°C). Butter an 8-inch (20-cm) square mould and sprinkle with cornmeal.
In a bowl, mix the flours, baking powder, baking soda, fennel seeds and salt. In another bowl, whisk the eggs with the buttermilk, then add the melted butter. Pour into the dry ingredients and mix. Pour a little less than half of the corn bread batter into the mould and spread out quickly. Spread the sausage mixture and cheese on top. Place the rest of the batter on top in small piles then spread out quickly because the batter tends to thicken. Bake in the centre of the oven for about 35 minutes.
Tips
You can replace buttermilk by sour milk. To make it, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using. The bubbling reaction when the baking soda comes in contact with the buttermilk causes the batter to thicken quite quickly. It's therefore important to keep everything within reach and to act quickly once the dry and liquid ingredients are combined. If necessary, mix the sausage mixture and cheese directly into the corn bread batter instead of making layers; it will taste just as good. Without the filling, the corn bread is delicious served with grilled meats, chicken or stews. It's also great for breakfast.
Exploring Nova Scotia’s Hidden Gems: A Journey with Benoit
Lalonde, the “Waterfall Guy”
By Alyssa Lopez
It’s no doubt that Nova Scotia, with its breathtaking ocean views, lush forests, and rolling hills, is a province rich in natural beauty. Yet, amidst all the well-known scenery, there are hidden treasures that locals and visitors often overlook—one being waterfalls. Benoit Lalonde, also known as the “Waterfall Guy,” has made it his mission to uncover these gems and share them with Nova Scotia. Through his YouTube channel, successful books, and adventures, Benoit has become a beacon for outdoor enthusiasts, encouraging them to explore the many wonders Nova Scotia has to offer.
The Spark of a Lifelong Passion
Benoit’s journey into the world of waterfalls began over two decades ago when he moved to Cape Breton Island in 1999. “I did all the trails, visited the national parks, and explored what was already known,” Benoit recalls. But it wasn’t long before the adventurer in him craved something more. “I dislike going back to places I’ve already been. Exploring waterfalls was an opportunity for me to discover something new every time,” Benoit says.
His passion for exploration, however, didn’t begin in Nova Scotia. Growing up in Montreal, Benoit and his two brothers spent their childhood exploring the outdoors. This love for nature only deepened with time, ultimately shaping his career as a biologist with Environment Canada and his enthusiasm to explore waterfalls, caves, and other natural features.
A Thousand Waterfalls and Counting
When asked how many waterfalls he’s explored in Nova Scotia, Benoit estimates over a thousand, although he doesn’t keep a precise tally. Instead, he maintains a private map, shared with like minded explorers.
Twenty years ago, his only resource to locate these waterfalls was maps displaying the terrain’s contour lines. Benoit explains, “If a river crosses a bunch of contour lines that are really close together, it's a good indication of a waterfall”. About ten years ago, satellite imagery became a game changer for Benoit. While the quality used to be quite poor, today's technology allows him to spot waterfalls—the telltale white streaks in the woods. Fast forward to today, LiDAR (Light Detection and Ranging), a laser-based technology, has further transformed his explorations. By emitting laser light and measuring the time it takes to return after hitting a target, LiDAR can generate precise, three-dimensional maps of the terrain. The revealed detailed images of the landscape below make identifying features like waterfalls much more efficient. And what makes it even better? It's free!
Benoit's approach to exploration has not only uncovered numerous waterfalls but also deepened his passion for documenting these natural wonders. What began as a simple hobby has evolved into a dedicated project, showcasing Nova Scotia’s waterfalls to the world on his YouTube Channel: @BenoitLalonde.
The Rituals of Exploration
Preparation is key when venturing into the woods, and there's no one better to learn from than Benoit. He shares valuable tips that we can all use for our own adventures. “I always leave a note in my car and with my wife that says where I’m going and when to expect me back,” he shares. Benoit knows the importance of safety well and prepares for potential mishaps. He always carries a GPS unit—sometimes even two—along with a physical map and compass if the hike is particularly long or challenging. He also brings a small first aid kit, plenty of food, and a lightweight water treatment system. These precautions ensure that Benoit can focus on what he loves most—being in nature. “It’s just an extension of who I am and what I’ve always loved,” he reflects.
The Impact of Nature and the Call for Conservation
For Benoit, the significance of conservation cannot be overstated. “It’s not just about protecting the land but ensuring that people can continue to enjoy it,” he says. He advocates for more publicly owned land, allowing everyone the opportunity to explore Nova Scotia’s natural beauty. “We’re so blessed in Nova Scotia; we have gems everywhere.”
Benoit’s Books: A Testament to Nova Scotia’s Beauty
Benoit’s commitment to sharing Nova Scotia’s natural wonders is evident in his writing. His first book, Waterfalls of Nova Scotia: A Guide, published in 2018, became an Atlantic bestseller. When Goose Lane, Canada’s oldest publishing company, made the call to Benoit requesting his expertise for the guide, he was ecstatic. “I wanted to give people in Nova Scotia the chance to see waterfalls wherever they live,” he says. The book features a diverse range of waterfalls, providing options in every corner of the province and range from easy strolls to extreme hikes, catering to adventurers of all levels. In 2021, he released his second book, Waterfalls of Cape Breton Island: A Guide, which explores the classic, well-known falls, as well as little-known falls from all parts of the Island.
Through his books, Benoit has made it possible for more people to experience the beauty of Nova Scotia’s waterfalls, inspiring countless others to explore and appreciate the province’s natural treasures.
Inspiring the Next Generation of Explorers
Through his YouTube channel, books and other work, Benoit’s goal is simple: to motivate others to get outside and explore. “I want people to put down their phones and electronics to experience the natural beauty that surrounds us,” he emphasizes. His most rewarding moments come when people reach out to him, saying, “I’ve lived here all my life, and I never knew this was here.”
Looking to the future, Benoit has exciting plans in the works. He’s considering a series of “how-to” videos with information on finding waterfalls, safety tips, essential gear for exploring, and much more. There’s also talk of a second volume of his first book, potentially being released in 2028, featuring another 100 waterfalls in Nova Scotia. As Benoit continues his explorations, one message remains clear: “Get out there, be in nature, and find all the gems.”
Benoit Lalonde’s journey reminds us all that the world is full of hidden treasures waiting to be discovered, and sometimes, the most beautiful ones are in our own backyard.
July 3, 2024 Sponsored Post
GRILLED CANADIAN FETA SKEWERS
INGREDIENTS
Creamy Lemon, Pepper and Oregano Sauce
3/4 cup (180 mL) 3% plain yogurt
2 tbsp (30 mL) fresh oregano, finely chopped
2 tbsp (30 mL) olive oil
1 tsp (5 mL) lemon zest, grated
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
Grilled Feta Skewers
2 zucchinis, cut in about 8 beveled thick slices
16 cherry tomatoes or grape tomatoes
10 oz (300 g) Canadian Feta cheese, cut in approximately 16 large 1-in (2.5 cm) cubes
8 jumbo pitted green olives
8 10-inch (25 cm) wooden skewers
PREPARATION
Creamy Lemon, Pepper and Oregano Sauce
In a small bowl, combine yogurt, 1 1/2 tbsp (22 mL) oregano, 1 tbsp (15 ml) olive oil, lemon zest, salt and pepper. Reserve.
Grilled Feta Skewers
Thread each skewer with 1 zucchini slice, 1 Feta cheese cube, 1 cherry tomato and 1 olive. Brush skewers with remaining 1 tbsp (15 mL) olive oil. Reserve.
Preheat well-greased barbecue or grill to 450 °F (230 °C). Grill skewers for 1 to 2 minutes or until grill marks appear without melting the cheese. Turn skewers and grill 2 to 3 minutes or until lightly grilled. Remove from grill and place in platter and garnish with remaining 1/2 tsp (2 mL) oregano. Serve hot with Creamy Lemon, Pepper and Oregano Sauce on the side.
TIPS
For even thin slices of zucchini, use a hand held cheese slicer or mandolin. Soak wood or bamboo skewers in cold water for 30 minutes before using to keep them from burning on the grill.
If the Feta keeps breaking when you are putting it on the skewers, try cutting bigger cubes. It will not work with a reduced fat/light cheese (they are typically more breakable), and some brands hold their shape better than others. Look for a brand that is softer and has less holes in it to start with, such as the Feta from Tiras Dairies. You should also look at the best before date: the older the cheese, the more easily it will crumble.
To avoid Feta melting and falling of the skewers, the grill must be extremely hot (450F) and you really can only put the skewers on for maximum 1-2 min per side. The goal is NOT to cook the veggies but only to get grill marks.
Get great tips to help you ward off ticks as you hike! View this video from Atlantick Repellent Products (sponsored post)
April 3, 2024 Sponsored post
Zucchini and Cheese Muffins
Perfect for an afternoon snack or served warm for breakfast.
Prep: 1 h Cooking: 35 min
Ingredients
2 cups (500 mL) zucchini grated
1/2 tsp (2.5 mL) salt
3/4 cup (180 mL) unbleached flour
3/4 cup (180 mL) whole wheat flour
1/2 tsp (2.5 mL) baking powder
1/2 tsp (2.5 mL) baking soda
Pepper to taste
Espelette pepper to taste (optional)
1/4 tsp (1 mL) garlic powder
1/2 tsp (2.5 mL) nutmeg grated
1/2 tsp (2.5 mL) herbes de Provence
2 eggs
1 tsp (5 mL) sugar
1/4 cup (60 mL) unsalted butter melted
3/4 cup (180 mL) Canadian Quark cheese
2 tbsp (30 mL) snipped chives
1 1/2 cups (375 mL) Canadian Swiss cheese grated
Preparation
Place the grated zucchini in a sieve. Add salt and mix. Let stand for 30 minutes at room temperature. Rinse in cold water and drain. Press firmly with your hands to extract as much water as possible. Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan with butter or insert silicone or paper liners.
In a large bowl, mix the flours, baking powder, baking soda, pepper, Espelette pepper, garlic powder, nutmeg and herbes de Provence. In another bowl, beat the eggs with the sugar, butter and Quark. Using a rubber spatula, fold in the well-drained zucchini and Swiss cheese. Pour the liquid ingredients into the bowl with the dry ingredients and mix. Divide the batter among the muffin cups.
Bake in the centre of the oven for about 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Once cooled, store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.
Tip
It takes about 1 medium zucchini to make 1 cup (250 mL) grated zucchini. You will therefore need 2 for this recipe. Replace Swiss cheese with Canadian Cheddar or Gouda. Add cubed ham or sliced olives to the batter. Replace Quark with the same amount of yogurt or milk. Learn more about different cheeses here.
Minestrone Soup Made Easy This minestrone is one of those healthy, complete meal soups.
Updated to include super greens like spinach and kale, you’ll feel great after eating it.
Prep: 15 min Cooking: 25 min
Ingredients
2 tsp (10 mL) butter
1 small onion finely chopped
2 cloves garlic minced
900 mL container no-salt-added or regular chicken broth
28 oz (796 mL) can no-salt-added or regular diced tomatoes
19 oz (540 mL) white kidney beans rinsed and drained
2 cups (500 mL) bite-size cauliflower florets about ⅓ head
2 cup carrots thinly sliced
1 zucchini sliced into half moons
1/4 lb (125 g) halved yellow beans about 1 large handful
2 tsp (10 mL) dried Italian seasoning
1/2 cup (125 mL) your favourite small pasta
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) milk
4 cups (1 L) baby kale or spinach about ⅓ (5 oz/142 g) pkg
Freshly ground pepper
1/2 tsp (2 mL) salt (optional)
Grated Canadian Parmesan optional
Did you know?
Canadian dairy farmers reduced the carbon footprint of milk by 7% in just five years (2011-2016) and they’re not stopping there. Learn more.
Preparation
Melt butter over medium heat. Add onion and garlic and cook, stirring, until tender, about 3 min. Stir in broth, tomatoes, kidney beans, cauliflower, carrots, zucchini, beans and Italian seasoning. Cover and bring to a boil. Reduce heat; simmer covered 10 min. Add pasta. Cover and simmer 10 min longer or until pasta is tender.
In large measuring cup, whisk flour into milk. Gradually whisk into soup. Cook and stir over medium heat until mixture boils. Stir in kale and pepper; gently boil 2 min. Taste and add salt if needed. Serve sprinkled with Parmesan. If soup is too thick the next day, thin with broth or water.
Tips
Watching your sodium? Look for low-salt or no-salt-added chicken broth and canned tomatoes and eliminate salt in recipe. Of course regular broth and tomatoes work as well. This soup makes a perfect pre-activity meal – fast for the cook to make, and nutritious for the kids. Minestrone is the perfect soup to use leftover little bits of vegetables like peas and broccoli.
Hiker's Wish List Perfect Holiday Gift Ideas for Any Hiker!
Do you have a hiker or potential hiker on your gift list this year? If yes, then Hike Nova Scotia has got you covered with lots of gift ideas this holiday season. Check out our gift options below and find the perfect gift for any hiker.
For the Nova Scotia Hiking Enthusiast
The gifts ideas would be great for a hiker who loves to stay informed as well as get out on the multitude of beautiful hiking trails across Nova Scotia:
If the hiker you know is still building their kit or gear list, then any of the gifts below could help them out.
Winter Hiking Gear
Ice cleats / crampons
Snowshoes
Trekking poles
Warm hiking socks
Thermos
Warm hat or gloves
Neck Buff
Long underwear (tops / bottoms)
General Hiking Gear
Compass
Headlamp
Backpack
First aid kit
Hiking boots
Hiking socks
Pocket knife
Walking stick
Water bottle
Wide brimmed hat
Gift Cards and Certificates
Still unsure of what to get them? Then let them choose with a gift card to a local outdoor store near you or certificates for Provincial and Federal park passes for next season!
Did you know? Canadian dairy farmers reduced the carbon footprint of milk by 7% in just five years (2011-2016) and they’re not stopping there. LEARN MORE
Preparation
Place all the ingredients in a jar.
Cover tightly with the lid and shake vigorously.
Refrigerate for 8 hours. Keeps up to 3 days in the refrigerator.
Raspberry-Spinach Twist Smoothie Refresh yourself with this healthy and delicious smoothie.
Prep: 10 min
Ingredients
1 cup (250 mL) Milk
1 cup (250 mL) Raspberry Yogurt
1 cup (250 mL) Spinach raw
1 1/2 cups (375 mL) Raspberries Fresh or Frozen
2 tbsp (30 mL) Flax Seeds Ground
1/2 tsp (2.5 mL) Vanilla Extract
Did you know?
The majority of Canadians do not consume enough calcium. Including milk products, such as milk, yogurt, and cheese in your daily diet is an easy way to help you meet your recommended intake of calcium. LEARN MORE
Preparation
In a blender, purée all the ingredients. Serve immediately.
Power-Packed Carrot Zucchini Date Muffins Classic carrot muffins can never be replaced, but this new take incorporates even more healthy ingredients – ideal for breakfast or an after-school snack.
Prep: 10 min Cooking: 18 min
Ingredients
1 cup (250 mL) all-purpose flour
1 cup (250 mL) wheat bran
1/2 cup (125 mL) whole wheat flour
1/2 cup (125 mL) lightly packed brown sugar
1 tbsp (15 mL) baking powder
1 1/2 tsp (7 mL) cinnamon
1/4 tsp (1 mL) salt
1 cup (250 mL) milk
1 egg
1/4 cup (60 mL) butter melted and cooled
2 tbsp (30 mL) fancy molasses
1 1/2 cups (375 mL) coarsely grated carrots or zucchini or a combination of both
1/2 cups (125 mL) pitted and chopped Medjool dates
Did you know?
More Canadian dairy farmers are implementing renewable energy production on their farms, like biodigesters that capture energy from anaerobic digestion, wind turbines that generate energy from the wind, and solar panels that generate energy from the sun. LEARN MORE
Preparation
Preheat oven to 400°F (200°C). Butter a muffin pan or line with paper liners.
In a large bowl, whisk all-purpose flour with bran, whole wheat flour, brown sugar, baking powder, cinnamon and salt.
In a medium bowl, whisk milk with egg, butter and molasses. Stir milk mixture into flour mixture until barely combined. Stir in carrots and/or zucchini and dates just until mixed.
Spoon batter into prepared pan. Bake 18 to 22 min or until a tester inserted in centre of muffins comes out clean. Cool muffins in pan for 10 min. Transfer to a rack to cool completely.
Tips
Fancy molasses and blackstrap molasses are different. Fancy is milder and better suited to baking.
Little hands are perfect for pitting the dates, then cutting using scissors.
Add orange zest and chopped dried apricots and dried cranberries.
Chili is pure comfort food and so easy to prepare. This version is made with turkey and mouth-watering cubes of Canadian Cheddar stirred right in. Serve with bowls of sour cream or yogurt, chopped tomatoes and diced avocado.
2 cans (19 oz/540 mL) each mixed beans drained and rinsed
1 can (28 oz/796 mL) diced tomatoes
1 can (5 1/2 oz/156 mL) tomato paste
2 cups (500 mL) frozen corn kernels
1 1/2 cups (375 mL) shredded carrots
2 to 3 tbsp (30 to 45 ml) chili powder
1 tsp (10 mL) ground cumin
1 tsp (5 mL) hot pepper sauce
Salt and pepper to taste
1 1/2 cups (375 mL) small cubes Canadian Cheddar cheese
Did you know?
More Canadian dairy farmers are implementing renewable energy production on their farms, like biodigesters that capture energy from anaerobic digestion, wind turbines that generate energy from the wind, and solar panels that generate energy from the sun LEARN MORE
Preparation
Heat a large nonstick skillet over medium-high heat. Add ground turkey, garlic and onion, cook breaking up turkey with a spoon, for about 8 min or until no longer pink.
Meanwhile, in a 20 to 26-cup (5 to 6.5 l) slow cooker, combine beans, tomatoes, tomato paste, corn, carrots, chili powder to taste, cumin, hot pepper sauce, salt and pepper. With a slotted spoon transfer turkey mixture to slow cooker and stir; discarding any fat left in the pan. Cover with lid and cook on Low for 6 to 8 hrs or on High for 3 to 4 hrs or until chili is hot and bubbling.
Stir in Canadian Cheddar cheese.
Tips Kids Tip: Kids can stir all the ingredients together in the slow cooker and program the cooking time.
Cooking Tips: Refrigerate leftovers in a covered container for up to 2 days or freeze for up to 3 months. Defrost in refrigerator or microwave and heat until hot and bubbly. For a packed lunch, transfer hot chili into an insulated thermos and pack additional cheese for topping.
For the Adventurous: Use Canadian Sharp Cheddar cheese.
For smoky flavour, omit the hot pepper sauce and add 1 to 2 chopped chipotle peppers in adobo sauce.
Hiker's Wish List
