Hearty Vegetable Chili

It was quite cold last week. I’m a winter person, but the weather caught me by surprise. With the cloudy days coming I wanted to make something that is both warm and nutritious for your soul. This dish is quite simple. Wether using a pot or a crockpot on low heat for a long time, this recipe will turn out perfect no matter what type of weather!

Please, also feel free to use whatever vegetables you’d like or want to use!

Vegetable Chili: 1/2 Gallon

Prep Time: 45 minutes- 1 hour

Olive Oil, 1/4 cup

Garlic 4 tbsp

Onions, 2ea

Peppers, 4 ea

Tomatoes, 1 pound

Corn, 5 ears

Beans, 2 pounds

Hot sauce, your favorite (Franks!), to taste

Fermented peppers (check out here), to taste

Salt, to taste

Pepper, to taste

Vegetable stock, 16 oz


Cumin 1/4 tbsp, Chili powder 1/4 tbsp, Chili powder 1/4 tbsp, Fennel Seed 2 tsp, Red pepper Flakes 2 tsp


Cutting board, chef knife, medium size pot

Place oil in pan. Heat on medium. Once peppers and onions are diced, saute in pot with flame over medium high heat. Add garlic, salt and continue to stir occasionally. But in the mean time make your spice mixture! Add half the seasonings to onions and peppers and steam with lid.

After the onions and peppers are slowly cooked down, add in the corn, chopped tomatoes and beans. Add remaining of seasonings and hot sauce. Turn heat on high and stir often for 10 minutes to reduce liquid.

Slowly simmer for 20 minutes. I highly recommend serving this protein packed soup on a cold brisk day with loved ones. Maybe put some sour cream and lime in as well!


-Nash Reba

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