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Vegetarian Chili

Vegetarian Chili

Nothing tastes as good as a hot bowl of chili after a long afternoon of raking leaves, or a brisk stroll in the Garden.

Perennially on the menu at the Garden, our vegetarian chili is surprisingly easy to make at home. Traditional ingredients form the base for this recipe—modify it with cilantro, squash, or other vegetables and spices to make it your own.

Vegetarian Chili

Enjoy a warm treat after a brisk walk in the Garden

1 tablespoon of olive oil
1 large onion, diced medium
1 red pepper, diced medium
1 green pepper, diced medium
5 cloves of garlic, crushed
1 large can of diced tomato
1 can of tomato paste

1 cup of frozen corn kernels
1 can of black beans, drained
1 can of red beans, drained
3 cups of water
5 tablespoons of chili powder
1 tablespoon of cumin
Salt and pepper to taste

In olive oil, sauté onions, garlic, and pepper until soft. Add spices and tomato paste, and sauté another five minutes. Add canned diced tomato, beans, and water. Bring to a boil, then lower heat and simmer for 30 minutes. Add frozen corn, and continue to simmer until chili has reached desired consistency. Season with salt and pepper and serve. Makes approximately 8 servings.