Vegetarian Chili

Serves 4 – 6


28 ounces diced tomatoes, fresh or canned
1 15-ounce cans beans of your choice
2 or 3 fresh Jalapenos, seeded and minced OR 2 – 3 teaspoons Chipotles in Adobo
2 teaspoons sugar
2 Tablespoons olive oil or vegetable oil
1 minced onion
3 Tablespoons chili powder
2 teaspoons cumin
3 cloves garlic minced
1 1/2 cups corn kernels
2 Tablespoons fresh cilantro minced
salt & pepper


Use a blender to break up tomatoes into a chunky sauce or use your hands to squish them into tinier pieces.

Put tomatoes, beans, peppers, sugar and 1/2 teaspoon of salt in a sauce pan and bring to a boil. Reduce heat and leave to simmer until you’re ready for it.

In a separate pot, heat the oil and add the onion, chili powder, cumin and 1/8 teaspoon salt.

Cook just until soft but not browned. It will take only a few minutes. Add garlic and stir just until the garlic starts to smell good.

Add the tomato mixture, bring to a boil then reduce heat and simmer for 15 minutes.

Add corn and cilantro and simmer for another 5 or 10 minutes. Add salt & pepper to taste.

You can top this with chopped onions, shredded cheese, sour cream, diced avocado, a squeeze of fresh lime. You can serve it over steamed rice or top it with crumbled corn bread.

Recipe thanks to Merianne Myers.

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