Last week we posted some recipes from other bloggers that we make often and I said this was because I had already posted all of out recipes that were on heavy rotation in my house. Then I remembered this one! So I had to post is right away. And yes, it’s another vegetarian chili variation. On the site already we have two versions, a vegi version of my grandmother’s chili and this three bean version that includes edamame. We also have Amy’s terrific (but not vegetarian) take on Cincinnati chili. So you are probably wondering, “Do you really eat this much chili?”
Well, in my house, the answer is yes. Tim loves chili, so I make some version of it about once every other week, even in the summer. So I need plenty of variety! This one is actually one of my favorites since it is heavy on vegetables and takes less that 30 minutes to whip up. I usually get this started and then make some cornbread while this simmers. So easy and so comforting!
This recipe is a variation on a chili recipe from Moosewood Recipe Cooks at Home. I have several Moosewood cookbooks and I love them all. I must say though, this one is my favorite! I highly recommend it.
This is also a great recipe to make ahead. I am on the meals team at church. This group takes meals to families that have a new baby or a sick family member and appreciate not having to worry about dinner. Since I cook vegetarian at home, I want to be sure that I take something that is comforting, easy to transport, reheats well, and where the meat will not be missed. This is one of my go to recipes for the meals team, especially in the colder months. So, if you have a friend in need, make a double batch and take them half along with half of the skillet cornbread. You’ll still have plenty for you dinner and I promise you’ll both be happy and no one will be hungry.
- 2 tb olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 28 oz can whole tomatoes
- 2 cups frozen corn
- 14 oz can black beans
- 14 oz can kidney beans
- 2 tsp cumin
- 2 tsp chili powder
- 1 Tb hot pepper sauce (like Tabasco)
- Optional: fresh cilantro
- Heat olive oil in a large pot or dutch oven. Add onions, cumin, chili powder, and hot pepper sauce. Stir well to mix and saute till softened, about 5 minutes.
- Add garlic and cook 1 min, then add bell pepper and cook 2-3 additional minutes.
- Add the tomatoes and all their juice, breaking up the tomatoes as you go. Add the beans and the corn and stir to mix well.
- Simmer for 10-15 minutes to allow the flavors to meld.
- Serve plain or topped with a little chopped cilantro.