Vegetarian Chili


This is a simple chili recipe. Feel free to make substitutions — regular chili powder for the chipotle (but use a little more of it), add other vegetables such as red peppers or corn, or different types of beans.

olive oil
4 cloves garlic
1 1/2 t. cumin
1 t. chipotle chili powder
1 t. oregano
salt and pepper
2-3 zucchini
tomato paste (about 1/2 can, or a couple large squirts if you use a tube)
1 28 oz. can diced tomatoes
1 can black beans
1 can kidney beans
2 c. water
cheese for serving (optional)

1) Chop the onion and garlic. Add a little olive oil to a hot pan (I use my beloved dutch oven) and cook the onion and garlic until softened.

2) Add the cumin, chili powder, oregano, salt and pepper and cook for about a minute.

3) Add the zucchini and tomato paste and cook for a few minutes.

4) Drain and rinse the beans. Add the beans, diced tomatoes, and water.

5) Bring to boil, lower heat and simmer for 20 minutes.

6) Top with shredded cheese (sharp cheddar or pepper-jack would be good) if desired.


White Chili


This is amazing chili. It’s really a misnomer to call it chili because there is no chili powder or tomatoes. But it has ground chicken and beans so it counts in my book. I just made it for friends and it was a big hit.

White Chili, adapted from


  • olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 lb. ground chicken (or turkey – I prefer chicken)
  • At least 4 t. fresh rosemary (I think it’s the rosemary that makes this so good so use a lot)
  • 1 1/2 t. cumin
  • 1/8 or 1/4 t. cayenne
  • 1 t. dried oregano
  • salt and pepper
  • 1 jalapeno pepper
  • 5 c. chicken broth
  • 1 can cannellini beans
  • 1 can hominy (look in the Latin food section, or with the canned veggies)
  • 3 T. cornmeal


1) Mise en place. Measure your cornmeal in a small bowl. Chop your rosemary and jalapeno pepper and in another bowl, add the rosemary, jalapeno, cumin, cayenne, oregano, and salt and pepper.

2) Chop your onion and garlic. In a dutch oven, heat some olive oil and add onion and garlic. Cook for 5 minutes or so until the onion softens.

3) Add the herbs and spices and cook for a minute or so.

4) Add the chicken and cook until no longer pink.

5) Drain and rinse the beans and the hominy. Add the broth, beans and hominy. Bring to the boil, then reduce to a simmer. Partially cover and simmer for 25 minutes.

6) Remove the cover and add the cornmeal. Cook for 15 minutes more until thickened. Taste and add salt if needed.