Cumin Corn Chili

  • Yield: 6 servings


1tablespoon olive oil
1/2large onion, chopped
2teaspoons ground cumin
1tablespoon dried oregano
1stalk celery, chopped
1 carrot, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 (12-ounce) package veggie ground round
1 (28-ounce) can whole peeled tomatoes
1tablespoon salt
2tablespoons chili powder
1teaspoon black pepper
1 to 2 jalapenos, chopped, or 2-3 teaspoons hot sauce or 1 habanero pepper, chopped, or 1 scotch bonnet pepper chopped
1 (15-ounce) can black or kidney beans, drained and rinsed
1 (15-ounce) can corn


  1. Heat the olive oil in a large pot over medium heat. Add the onion and season with the cumin and oregano. Cook for 4 to 6 minutes, or until the onion is tender.
  2. Add the celery, carrots, bell peppers and garlic to the pot. Slowly crumble in the ground round. Reduce heat to low, cover and simmer for about 5 minutes.
  3. Mix the tomatoes into the pot. Season with the salt, chili powder, black pepper and chili peppers or hot sauce of choice. Pour in a little water if necessary to bring the chili to the desired consistency. Stir in the drained beans, bring to a boil, reduce heat to low and simmer for 30 minutes.
  4. Add the corn and cook for 5 minutes more. Taste for seasonings and adjust to preference, and enjoy.
Recipe by Tony of Real Men Eat Green, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 266.4
  • Fat 4.5g
  • Saturated Fat .6g
  • Cholesterol 0mg
  • Sodium 1679.4mg
  • Carbohydrate 42.7g
  • Fiber 9.8g
  • Sugars 8.6g
  • Protein 19.1g