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 Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

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

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