Hats Off to Fall

25 Sep

Fall is on it’s way. Besides being my favorite season and the host of my favorite holiday (ghost potholder already resting in its place near the stove), it is also inspires some of the tastiest dishes: Pumpkin bread, butternut squash soup, and spiced muffins have all made it  on the menu nested inside my head—the one that grows each class period sitting through puritan literature…

To start things off, I updated my personal recipe for veggie chili. I absolutely adore chili and adore making variations of the stuff. It’s perfect for chilly nights, curled up under a nice blanket, watching The Office or a good horror movie (I recommend REC, as of late). To top it all off, chili is very, very, versatile. From super spicy Mexican inspired chili to the classic, hearty, stuff of fall potlucks and tailgate parties of old, chili is one of my favorite dishes.

The Easiest Chili to Make in the Whole Wide World.

(And it's cheap)

During the school semester, I like my foods to be cheap and easy to make. This chili I’ve whipped up on countless evenings fits the bill:


  • 1/2 large red onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeno diced (optional, but recommended)
  • 5 cloves of garlic (definitely required)
  • 1 can black beans, rinsed
  • 1 can pinto beans, rinsed
  • 1 cup frozen corn
  • 1 can petite diced tomatoes
  • two cups veggie broth
  • 1-2 T chili powder (or more)
  • 1 tsp cayenne
  • 2 tsp cumin
  • salt and pepper to taste


Saute the onions, peppers, and garlic in some oil until the onions become translucent. Mind the garlic, it is no fun when charred.

Add all the other ingredients: cans o’ beans, frozen corn, tomatoes, and veggie broth along with spices. Bring to a boil, then cover and simmer for 30 minutes.

Make it and freeze it for your next late night study session. 😉

Blog 073


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One Response to “Hats Off to Fall”


  1. It’s One of Those… « - October 12, 2009

    […] Food: Veggie Chili […]

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