Vegetable Chili
Chef Jessica Schnepf

1 tbsp. vegetable oil
1 onion, small and chopped
3 garlic cloves, chopped
1 red bell pepper, cored, seeded, and chopped
2 jalepeno peppers, chopped
1/2 lb. green beans, cut into 1/2 inch pieces
2 tbsp. cornmeal
1 cup water
1 can red kidney beands, 15 oz., drained
1 14 1/2 oz can chopped tomatoes
1 cup corn kernels, frozen or fresh
2 tsp. dried oregano leaves
1 tsp. ground cumin
1 1/2 tbsp. chili powder
1/4 tsp. cayenne pepper
salt and pepper to taste


Heat the oil in a sauce pot over medium-high heat. Add the onion and cook until wilted, about 2 minutes. Stir in the garlic, red pepper, jalapeno, and green beans. Cook until peppers begin to soften, about 3 minutes.

Stir in the cornmeal and add the water and beans; bring to a simmer. Add the tomatoes, corn, oregano, cumin, chili, cayenne, and salt. Simmer mixture until thickened and stew-like, about 30 minutes. Serve in large bowls with desired garnishes like sour cream, cilantro, green scallions, cheddar cheese, and/or oyster crackers.

4 servings

The Kitchen