The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Mama’s Meatless Chili


2 tablespoons vegetable oil

1 medium onion, diced

1 medium green bell pepper, diced

1 (17-ounce) box or can crushed tomatoes

¼ cup mild chili powder

2 tablespoons ground cumin

1 tablespoon brown sugar

1 teaspoon kosher salt

¼ teaspoon cayenne

2 cups vegetable broth

1 (15-ounce) can cannellini beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

Toasted pumpkin seeds for garnish


In a large pot over medium heat, warm the oil. Add the onion and bell pepper. Cook, stirring occasionally until the onion and pepper are soft, about 8 minutes. Add the tomatoes and mix. Add the chili powder, cumin, brown sugar, salt, and cayenne. Mix well. Bring to a simmer. Add the broth and all of the beans. Bring to a simmer and cook at a low simmer for about 30 to 40 minutes until thickened. Taste and adjust salt if needed. Serve garnished with toasted pumpkin seeds.

Print Recipe