Vegetarian Chili


Vegetarian Chili

Vegetarian Chili

Chili is on my menu throughout the year. But it can be an especially satisfying meal when it's cold, snowy, and blustery outside. Yeh, like it is tonight.


  • 2 tablespoons chili spice blend (for example, Chili Mix I)
  • 1 tablespoon cocoa
  • 2 28-ounce cans of whole tomatoes in juice
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 pound dry red kidney beans, picked through, rinsed, and drained
  • 5 cups water
  • 4 tablespoons yellow cornmeal
  • hot sauce (optional)


  1. In a large pot over low-medium heat, warm the chili spice blend and the cocoa, but only until you begin to smell the aroma.
  2. Add the remaining ingredients, except for the hot sauce and cornmeal. Cover and bring to a boil over medium heat.
  3. Stir, add a tablespoon of salt (if desired), reduce heat, and simmer covered, stirring often. Be sure to watch the water level, as the beans will absorb a lot of liquid.
  4. When beans are almost tender, stir in the cornmeal. Cook, stirring often, until the beans are tender.
  5. Enjoy!


Feel free to use your own chili spice blend or even a commercial one. Just make certain to read the label. Some have things you may not want.

Add hot sauce if you're in the mood for an extra-warming version.

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