Veggie Chili: Don’t call it a come back!

So here’s another one of my favorite vegetarian recipes for this season, not in the least because it has convinced meat eaters that they they could really get with the “veggie thing”, ha! But veggie chili’s been here for years…so please share your favorite version!

Large pot needed!

1.5 lbs of beans, mixed black & small red/kidney, and other beans to your preference  (I’ve used canned though I try to get organic, and rinse them.  You can used dry beans from scratch, just note that adds 2+ hours to the cooking time…)

1 can corn OR 1.5 cups of fresh corn kernels, grated

1 jumbo can stewed tomatoes OR several diced tomatoes plus 2 TBSP tomato paste for flavor & complexity 🙂

4-5 TBSP acnho chili powder (I like the smokiness, if you like less smoky chili, you can add a lil’ less)

PEPPERS:  Have fun with picking your pepper! choose from… 1/2 poblano if you can get it, a pinch (a few slivers) of scotchbonnet, 1 jalapeno

2 small bell peppers, mix/match colors

2 large onions, chopped or minced

3 sprigs green onion

7 cloves of garlic

1 TBLSP each of cumin,  salt (to taste)

1 TSP each of cayenne/red pepper flakes, and black pepper

2 TBLSP Tahini (or 2 tsp seasame oil)

4 Bay leaves

3 TBSP molasses  (black strap, organic preferred– iron-rich molasses has great health properties for anemic individuals!)

3 Cups Water (if using canned beans)  6 cups for dry beans

1 cup Texturized Vegetable Protein (TVP, soy granules organic preferred) OR Lentils

1/2 cup chopped cilantro


OKAY!  Now that we’ve gotten all this in the kitchen…  Sautee all the onions and peppers and seasonings EXCEPT cilantro (leave till end).

Add bean and water, and simmer for 1/2 hour

(Start boil for fresh beans, boil low for at least 2 hours).

Add tahini, tomatoes & corn & molasses & TVP/Lentils.  Simmer for  1/2 hour more.

Check taste–make the chili yours… add a dash of this and that as you prefer.

Add a handful of cilantro, but not all, to the pot.  Let sit on low for 1/2 hour if possible.  If not possible, the chili is ready to eat at this time.

Add more fresh cilantro atop your bowl of chili.

Side with avocado & cornbread!


Avocado sour cream:   Blend 1 avocado with 1 tsp apple cider vinegar or lemon juice, a dash of salt, 1 tblsp of olive oil.

Now get thee to the campfire.!  Or friendly potluck 🙂


About C. Sala Hewitt

C. Sala Hewitt
This entry was posted in Good Food & Recipes and tagged , , . Bookmark the permalink.

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