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+ servings

Homegrown Vegetarian Chili

If you use homegrown or fresh ingredients in this chili there is no way you could go wrong!

Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Yield 4 servings
Calories 248 kcal
Author Cathy Elton


  • 1 1/2 cups dried Good Mother Stallard beans or other good chili beans, soaked overnight
  • 4 cups roughly chopped super-ripe tomatoes cores removed
  • 2 Tablespoons extra virgin olive oil
  • 4-5 cloves garlic minced
  • 1 large yellow onion chopped
  • 2 jalapeno peppers minced
  • 2 medium poblano peppers chopped
  • 1 large red or green bell pepper chopped
  • 2 tablespoons New Mexico Red Chile Powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons honey or maple syrup only if your tomatoes aren't super sweet
  • 1/4 cup chopped cilantro


  1. Drain the soaked beans, and place them in a large saucepan with 6 cups of water. Bring to a boil, then reduce heat and simmer until tender, about an hour. Drain, reserving cooking liquid.
  2. Place the tomatoes in a food processor and process until smooth.
  3. Meanwhile, heat the oil over medium-high heat in a large, heavy-bottomed pot. Add the garlic, onions and all peppers. Sauté for 7-8 minutes, until the vegetables are starting to brown nicely. Reduce the heat, add the chile powder, cumin, oregano, salt and pepper, and cook for two minutes.
  4. Add the pureed tomatoes and bring to a boil. Reduce heat and simmer for 25-30 minutes. Add the cooked beans along with 1 cup of bean cooking liquid and simmer 20 minutes longer, partially covered. Add more bean cooking liquid if the mixture becomes too thick. Taste midway through the cooking time and add sweetener the flavor is too tart. When the chili is done, stir in cilantro and serve.