Mama’s Meatless Chili

By: Hannah Lee Leidy
Southern chili Recipes

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4 servings

  • 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.

  • From Ray Lampe, Dr. BBQ, St. Petersburg, Florida

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