Vegetarian Chili


Last night the temperature dropped to 46 degrees, and it really began to feel like fall — which is when nothing beats a hot meal that is tasty, nutritious, AND easy to make. This chili recipe is a family favorite that fits the bill.

What you’ll need:
  • 2 cups of kidney and black beans. Typically I cook a batch of kidney and black beans together in advance. It’s healthier than opening a can and less expensive. I freeze the cooked beans and then have them on hand for dishes like this one. You can read how I do this here.
  • 1 sweet onion, chopped
  • 1 green pepper, chopped
  • 2 cups of organic corn (if not organic, it is likely to be GMO – I like to buy the frozen organic corn kernels)
  • 4-5 cloves of garlic
  • 2-3 tsp of chili powder
  • 2T olive oil
  • 1 tsp sea salt
  • 18 oz diced tomatoes (best if you find this in a glass jar, like this one)
  • 18 oz crushed tomatoes (again, best if you find this in a glass jar)
What you’ll do:
  1. Coat the bottom of a large pot with olive oil. Toss in chopped onion and let sauté on low heat for a few minutes until soft. Add green pepper and garlic. Let sauté for another several minutes on low heat.
  2. Add tomatoes, beans, salt, and chili powder.
  3. Let simmer for 20-25 minutes, stirring occasionally.
  4. Add corn and continue to let simmer for another 20 minutes.
  5. If desired, season to taste with sea salt and pepper.
  6. Serve with a slice of homemade cornbread or organic corn chips, and grated grass-fed cheddar cheese or a dollop of organic sour cream (we love the European style cultured sour cream with only two ingredients: cultures and fresh organic cream).

Enjoy in good health — and company!

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