All-Bean Vegetarian Chili


Despite my mother’s firm belief that Texas chili has no beans, she also makes a great version of all-bean chili, perfect for the vegetarians at your Super Bowl party.

Vegetarian Chili

1 green pepper
1 red pepper
1 onion
2 cans black beans
2 cans pinto beans
1 can whole tomatoes
1 small package frozen white corn
2 tablespoons chili powder
1 1/2 teaspoons cumin
Fresh cilantro, chopped

Dice peppers and onions and saute in oil until sweated, about 5 minutes. Add cumin and cilantro and stir. Drain beans and add to the pot. Add tomatoes and corn. Simmer for about 20 minutes. Taste for spices (you may need more!).

Serves about 8.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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