Cumin Corn Chili

  • Yield 6 servings

Onion, bell pepper and celery are sautéed to fuse this holy trinity of flavors together with carrots, garlic, cumin and oregano.


1 tablespoon olive oil
1/2 large onion, chopped
2 teaspoons ground cumin
1 tablespoon dried oregano
1 stalk 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
1 tablespoon salt
2 tablespoons chili powder
1 teaspoon 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



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