Vegetarian Chili

  • Yield: servings


1/2cup extra virgin olive oil
2cups chopped red onion (1 medium)
1tablespoon chili powder
2teaspoons ground cumin
2teaspoons dried oregano or 1 scant tablespoon chopped fresh oregano
2cups drained canned corn or thawed frozen corn
1 (28-ounce) can crushed tomatoes
1/4cup cooked kidney beans or canned beans, drained and rinsed
1/4cup cooked black bean or canned beans, drained and rinsed
1/4cup cooked pinto beans or canned beans, drained and rinsed


  1. Heat the olive oil in a large soup pot over medium heat. Stir in the onion and season with the chili powder, cumin, oregano, and salt. Cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the corn, stir it around, and cook for 5 minutes so it picks up the flavors of the onion and herbs. Add the tomatoes and all the beans and stir to combine. Reduce the heat to medium-low and simmer 45 minutes to deepen and blend the flavors.

Reprinted with permission from The Pink Ribbon Diet, Da Capo Press (Perseus Books)

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