Saturday, March 2, 2013

Vegetarian Chili

To download a copy of the recipe for Vegetarian Chili, click HERE.

A warm Kissing the Cook welcome to new subscriber Julie!

If someone were to compile a list of the foods that people take most personally, chili would surely rank high. Cook-off competitions are held that focus entirely on it. People argue about it, heels dug in deep to defend the honor of their family recipe.

Although this week’s recipe for Vegetarian Chili would not be the first choice of the chili purists, for the rest of us it’s a healthier, one-pot alternative that’s quick and easy to make. (Most of whatever effort is involved is for cutting up the vegetables at the beginning.)

Some Cook’s Notes before we begin:

  • It may occur to you, as it did to me, that a splash of Worcestershire would go very well with this. Resist the temptation if you’re looking to keep this a truly meatless dish. Being made from anchovies, Worcestershire is not vegetarian.

  • Although the beans-vs.-no-beans question persists among chili lovers, purists generally agree that real chili does not have beans. As a bean advocate, though, I’ve included them here. Feel free to leave them out if that’s what you prefer.

  • The proper level of heat is another area of some controversy in the world of chili. This recipe is for a mild heat chili. Increase the heat, either by adding hot sauce or using more jalapeno than I’ve called for, if you so desire.

This recipe makes about 2 quarts.

First, we’ll prepare the vegetables.

Prepare 3 garlic cloves, finely chopped; 2 large sweet onions, diced; ½  green bell pepper, diced; ½ red bell pepper, diced; 1 small jalapeno pepper, chopped (with seeds); and 2 zucchinis, peeled, quartered, and chopped into 1/4“ pieces.

Team picture.

Now we start cooking!

Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add the garlic and cook till aromatic, about 30 seconds to 1 minute.

Add and the onions, peppers, jalapeno, and 1-1/2 cups of corn and sauté until soft, about five minutes.

Stir in 1 Tbsp chili powder; 1 tsp ground cumin; 1 tsp dried cilantro; 2 tsp prepared horseradish; and ½ tsp salt, plus additional to taste, and cook for one minute.

Add a 28 ounce can of diced tomatoes with juice; 1-1/2 tsp barbeque sauce; and the zucchini, and lower the heat to a simmer.

Simmer, partially covered and stirring occasionally, for 15 minutes.

Stir in a 29 ounce can of kidney beans, drained and rinsed; and continue to simmer for another five minutes, stirring occasionally.


Transfer the chili to bowls and garnish with grated cheddar. Serve with crackers.

To download a copy of the recipe for Vegetarian Chili, click HERE.

And that’s it! One pot, and just a few simple steps. All that’s left now is to enjoy serving – and eating – your chili!

Hope you enjoy the delicious one-pot meal. And that you’ll look in again next week for another kitchen-tested, home-cook-friendly recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)


  1. looks delish! hope things are well for you and yours!


    1. Thank you, Alaina! :-) These are busy days, so I've found the simplicity of this chili to be very appealing. Things are good here - hectic as always, but juggling as fast as I can and (so far) managing to keep all the flaming batons in the air. How is my favorite teacher? (I can also be reached directly on FB or at

  2. the one thing i had a problem with in this is having to read through all the instructions to find the ingredients. when i want to see if i have everything on hand, i just want to glance at the ingredient list. looks scrumptious though.

    1. Thanks for your comment, Grinelda! While the narrative format used for the on-line posts is one I've found makes the recipe a more pleasant read on the computer screen, the copy you can download from the link in each week's post is formatted in the traditional cookbook style (ingredient list first, then method). I completely agree that when you're getting down to the actual business of cooking, that's format that works best.

    2. Of course, reading what I type before I hit "publish" would help too. LOL. That last sentence, when translated into English, should read, "I completely agree that when you're getting down to the actual business of cooking, that format works best."