Vegetarian Chile
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 4 cups vegetable stock (or chicken or beef if not strictly vegetarian)
  • 1½ cups dried bean medley
  • 1 cup diced green peppers
  • 3 cans diced tomatoes with juices
  • 2 stalks celery, diced
  • 6 poblano peppers, seeded, roasted, peeled and chopped
  • 1 teaspoon ground cumin (or more to taste)
  • 1 teaspoon ground coriander (or more to taste)
  • 1 tablespoon ground chile powder (or more to taste)
  • Salt and pepper, to taste
  • Cornmeal, as needed for thickening
  1. Combine all ingredients in a large stockpot over medium high heat and bring to a boil. Cover, reduce heat, and simmer until beans are tender, at least 2 hours. If chile is too thin, sprinkle in a little cornmeal, stirring until thickened. if chile starts drying out while it's cooking, add a bit more water as it cooks. You may add other vegetables as desired to the chile: mushrooms, onions, carrots, etc. all can work well.
Recipe by Cooking With MicheleĀ® at