The Recipes

Vegetarian Chili 3.0

I know I've posted a few different chili recipes on this site, and each one is different.  As we get into the heart of football season and the chill of fall is in the air, there's little I find more comforting than a warm bowl of chili or soup.  Best of all, these kinds of recipes are great avenues for using up produce, or even pantry items for those days when you haven't been to the market in ages.


Vegetarian Chili 3.0


- 1/2 small yellow onion, diced

- 1 carrot, peeled and diced

- 1 small celery rib, diced

- 2 garlic cloves, minced

- 1/2 jalapeno, finely diced

- 1 T. chipotle in adobo

- 1 T. chili powder

- 1/4 c. tomato sauce

- 1 T. cumin

- 1 tsp. Mexican oregano

- 1/2-3/4 c. vegetable stock

- 1 c. of beans, drained and rinsed (I used white beans, kidney beans and black beans)

- salt

- pepper

- olive oil

Heat 1 T. of olive oil in a large pot.  Add the onion, carrot, celery, and jalapeno, season with salt, and let them soften for 7-8 minutes.  Add in the garlic and chipotle in adobo and stir for a minute more.  Next, add in the chili powder, cumin and Mexican oregano, followed by the tomato sauce.  Season with salt and pepper and stir to combine.  Add in the beans and stock.  Let it simmer for 25-30 minutes.

Ladle into a bowl and garnish as you like.  I finished mine with lime juice, cilantro and scallions.