In honour of our event coming up, I’m sharing a recipe from the InterVarsity at University of Ottawa’s International Student Ministry. You can choose either the vegetarian or meat chili recipe as your base, and then customize it with a few of the topping suggestions. If you wish, you can serve it with a bread option. Enjoy, and post your pics and tag @ocadivcf on instagram.

Chili + Topping Extravaganza

Chili (vegetarian) (12 servings)  

• 1 tablespoon olive oil 
• 6 cloves garlic, minced 
• 2 yellow onion, chopped 
• 2 large carrot, diced 
• 2 red bell pepper, diced 
• 2 (4 ounce) can mild green chiles 
• 2 medium to large sweet potato, peeled and cut into ½ inch cubes (**could use squash instead) 
• 5 tablespoons chili powder 
• 2 tablespoon cumin 
• 1 teaspoon dried oregano 
• ½ teaspoon garlic powder 
• ½ teaspoon paprika 
• ½ teaspoon cayenne pepper 
• ½ teaspoon salt 
• Freshly ground black pepper 
• 2 (28 ounce) can crushed tomatoes (fire-roasted is great) 
• 1 ½ cup vegetarian broth (or water) 
• 2 (15 ounce) can black beans, rinsed and drained 
• 2 (15 ounce) can kidney beans, rinsed and drained 
• 2 heaping cup frozen sweet corn 

Chili (with meat)  

• 6 Tbsp olive oil  
• 3 yellow onion  
• 6 cloves garlic  
• 3 lb. ground beef  
• 3 15oz. can kidney beans (approx. 2 cups of cooked beans) 
• 3 15oz. can black beans (approx. 2 cups of cooked beans) 
• 3 15oz. can diced tomatoes  
• 3 6oz. can tomato paste  
• 3 cup water  
• 3 Tbsp chili powder 
• 3 tsp ground cumin  
• ¾ tsp cayenne powder  
• ¾ tsp garlic powder  
• 1 ½ tsp onion powder  
• 1 ½ Tbsp brown sugar  
• 3 tsp salt  
• 1 ½ tsp Freshly cracked black pepper  

Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and transparent. Add the ground beef and continue to sauté until the beef is fully browned. 

Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the spices/seasonings. Stir until well combined. Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally. 

Topping options 

• sour cream or plain yogurt 
• guacamole  
• salsa (tomato-based, citrus-based… so many options!) 
• hot sauces (ají, sambal oelek, sriracha, habanero, piri piri, chili oil)  
• hot peppers (jalapeño, chili, serrano, thai chili) 
• sweet corn   
• sliced avocado  
• red onion 
• scallions 
• cheese (paneer, queso fresco, cheddar, halloumi, etc.!) 
• refried beans 
• lime wedges   
• onion flakes 
• chives 
• parsley 
• cilantro 

Bread options  * Homemade or store bought 

• naan  
• chapati  
• scones  
• pão de queijo  
• tortillas  
• challah  
• corn chips (great gluten free option!) 
• papadum  
• baguette 

We’ve had many favourite dishes over the years, so it’s hard to pick one. In the year before COVID kept us home, our community would gather every week in my home for “Sunday Family Dinners”. The most-talked-about and most-requested dinner was one that evolved into a ‘Chili + Topping Extravaganza! I believe it was enjoyed for a few reasons: It was a warm, hearty meal during the bitter Ottawa winter; it’s a meal with so much flexibility to account for allergies, food preferences, and comforting ingredients; students can participate in the meal by bringing their favourite toppings!  

We always had a meat and a vegetarian option for the chili-base. We cooked with spices, beans, and vegetables from around the world. Sometimes we served it over rice or couscous. We learned how to make different sauces that are popular in various countries (lots of special family recipes!). Almost always there was a bread item to enjoy on the side.  

The chili was kind of like us: A seemingly odd combination of ingredients, but ones that fit together with the careful application of expectation, creativity and joy. It was unpredictable and we learned to embrace the unknown – trusting that there would be enough (there always was) and that it would be good (it always was). People saw themselves represented in the various components of this meal and received from one another as they shared of themselves in this way.  

We never followed a recipe, but here’s something to get you started (feel free to substitute vegetables and beans for a different kind) – Cheralyn

My Christmas card this year featured some of the ways I have been spending time during the pandemic. I thought I’d write a post explaining what these icons mean.

What a year this has been.

I came back from a sabbatical to find the world beginning to go into lockdown.

I went into sabbatical, numbed by grief of my father’s passing. I emerged, less numb but woefully unprepared for the new reality I was entering.

Despite, all of these things, 2020 was filled with lots of joyful and celebratory moments. Here’s a snapshot:

This year for my annual update, I decided to try something new. Thanks to Amber Hickson, for collaborating on and designing this snazzy infographic.

Wishing you all the best this holiday season, and hope to see you in the new year!

~Archi

As I was organizing my photos, I realized, its been a while since I posted an update. Here’s some of my highlights from this school year. Enjoy!

It’s not surprising that during the summer months I miss making waffles, so when the opportunity arose in Vancouver, (in the home of the original “waffle night” creator, no less), I took it and tried out this 4-ingredient recipe.

We modified it slightly, using purple sweet potatoes, and flour that was on hand.

Our recipe is as follows:

• 3 sweet potatoes, peeled and grated
• 3 large eggs
• 6 Tbsp flour
• 1 1/2 tsp salt

Stir all the ingredients together. Preheat and spray waffle iron generously with non-stick spray. Place approximately 1/2 cup of mix in the center of the waffle iron and cook 5-8 minutes or until cooked through.

Enjoy!

If a picture is worth one thousand words, brace yourself for a “lengthy” update. Here are some of my highlights of the summer.

Toronto Summer Fellowship

I have been so blessed as I have gathered and connected with Ryerson and OCAD students throughout this summer.

Montreal

I spent some time helping my dear friends move and set up their new place, and also got some time to enjoy Montreal’s Jazz Fest.

Ontario Pioneer Camp

I loved working in the Boys Camp Kitchen, and enjoyed my daily deer sightings as I walked between the sites.

Circle Square Ranch Halkirk

After a flight and long drive, I was so excited to serve in the kitchen. I learned some great recipes, saw friends in their home elements, and got some much needed fresh air and perspective.

Saskatchewan

I had a whirlwind 24 hours in Saskatchewan, visiting dear friends and meeting the newest member of their family.

Vancouver

I met up with old friends, made some new ones, ate great food and celebrated milestones. The days flew by; I didn’t see everyone I hoped to see and do all I hoped, but it was so great to be back in Vancouver after 6 years away.

This week, we kick off summer fellowship and starting next week I hit the road to see good friends and ministry partners. I hope to write quick updates from the road, but in the meantime, here’s my latest update.

In this year’s annual update, I’ve listed 12 things for which I’m grateful.

Merry Christmas from my OCF Leaders!

As a child I always wanted to grow my hair long. When I was younger, and finally allowed to grow out my hair, I would often end up cutting it because of tangles, damage or lice. Over the past few years, I grew my hair to the longest it has ever been (even managing to keep growing it after getting lice while traveling abroad in 2014).

I decided that when I eventually cut it, I would donate my hair to a cancer charity. I also decided I would auction off the rights to my hair style as a way to raise scholarship funds for MARKcentral. My staff partner Jamie “won” the rights, and gave creative control to the students who received the scholarships, and the results were as follows:

(Can’t find the “before” photo, but this was taken a few days before the cut)

And here is the after:

In September, the same students gave me a trim and more pronounced undercut:

I am really happy with the look and length! Its grown out quite a bit since then, but I enjoy rocking the “Asian bob” with modern flourishes. I’m grateful for my Knights who came over and did the cutting and styling. One of my favourite memories of the cut was having my roommate make a video of the process (which she’s posted on facebook).