Chili Night


My roommate had the genius idea of making chili on this cold, rainy April evening. We used her favorite recipe (of unknown origins), which proved to be a winner. Working together, including 30 minutes of simmering, we were done in about an hour.

Vegetarian Chili

In a heavy pot, heat 1 tbsp olive oil and sauté:

  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 green pepper, chopped
  • 1 jalapeño pepper, finely chopped


Once the onions and peppers are soft, add:

  • 1 28 oz can tomatoes
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 2 tsp oregano
  • 2 tbsp brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 2 cups cooked kidney or pinto beans
  • salt and pepper to taste



Bring it to a boil. Break up the tomatoes with a wooden spoon, then simmer, covered, for 30 minutes.

Once we had the chili simmering, we started baking a simple corn bread to have with our chili. We used a recipe similar to the one linked here, but with chili powder in lieu of the black pepper. The oven was already fired up for the corn bread, so we roasted asparagus in olive oil, salt, pepper and lemon juice to round out the meal.



We served the chili with grated cheddar cheese and Greek yogurt. After gorging ourselves, we had just enough chili left over for each of us to take a serving and a piece of corn bread to work tomorrow. Delicious.




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One Response to “Chili Night”

  1. Julia D Says:

    WOW!!!!!!!!!!!! This looks good. I want to make it.

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