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I have a thing for chilis. In fact, I’ve already posted four on the 7Core website.

I have been making this particular chili longer than any other chili. Over 20 years!

I adapted the recipe from one I first saw while I flipped through a Redbook magazine in my dentist’s waiting room in 1999. I still have original the photocopy I asked the receptionist to make for me. The paper is now splotched with tears and food stains.

Back then, I was a vegetarian and excited to find an easy, meatless chili recipe. I still enjoy it today.

Chilis are one of those comfort foods I crave when the thermometer struggles to rise above freezing. Add a salad or other green side, and you have a pretty good complete meal. 

Chilis are also great to take to someone you want to bless with a meal. My go-to delivery chili is Easy White Chicken Chili, because it has simple ingredients and cooks in a slow cooker.

Other chilis I make are:

• Jen G’s Go-To Chili - A classic chili with meat, beans, and canned tomatoes.

• Three Bean Meatless Chili - A traditional chili vegan style.

• Slow Cooker Black Bean, Sweet Potato, and Quinoa Chili - A favorite of my daughter

I have another chili idea I want to try. One that doesn’t use beans. But we’ll save that for another day

Homemade chilis are best. You get to control the quality of the ingredients and customize the spice. Premade chilis can contain surprising and unhealthy ingredients. I mention this in my article How To Erase Confusion About Real Food.

If you give this chili a try or have another recipe you love, let me know in the comments. 

All this talk of chili makes me want some. But which one will I choose for next week’s menu plan?

To your best health and wellness,

Jen

Black Bean and Corn Chili

Serves: 6-8

Total Time: 40 minutes

Ingredients

• 1 large red onion, diced
• 1 Tbsp chili powder
• 1 tsp cumin
• ½  tsp salt
• ¼ tsp cayenne pepper (optional)
• 4 15-oz cans black beans, rinsed and drained
• 2 15-oz cans diced tomatoes
• 1 ½ cups frozen corn

Directions

1. In a large stock pot, warm 1 tablespoon of olive oil over medium heat. Add onion and spices. Cook until the onion is translucent, about 5-8 minutes. 
2. Add beans, tomatoes, and corn to the pot. Stir to combine.
3. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 20-25 minutes, stirring occasionally. 
4. Taste and season with salt and pepper to taste, if needed. 

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My family and I attended a fall picnic gathering recently and I took chili to share. The get-together started at noon so I needed a chili recipe that was easy to prepare and quick to cook on a Saturday morning. Meatless chilis tend to be the best for this since they don’t require handling and cooking meat and therefore cook in a shorter amount of time.

For this quick, easy chili, I decided to take my go to chili recipe, which is like a classic chili. and make it meatless by picking out a variety of beans--kidney, black, and pinto. 

This recipe makes a lot. Leftovers can easily be frozen and stored for a couple of months in an airtight container. Or simply make half the recipe if it is just for yourself or for you and another person. Also, you can easily change out the beans to whatever combo you like. 

For other chili recipes check out:

• Jen’s Go To Chili Recipe 

• Easy White Chicken Chili

• Slow Cooker Black Bean, Sweet Potato, and Quinoa Chili

Share in the comments below, your favorite type of chili.

Cheers!

Jen

Three Bean Meatless Chili

Makes: 8 servings
Total time: 3 ½ to 6 ½ hours for slow cooker or 60 minutes for stove top

Ingredients

• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cans (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 3 Tbsps of chili powder
• 2 tsps of cumin
• 2 tsps of course sea salt
• 1 tsp of black pepper
• 2 cans (15 oz) of kidney beans
• 2 cans (15 oz) of black beans
• 2 cans (15 oz) of pinto beans

Directions

For Slow Cooker:

1. In the slow cooker, add all the ingredients except the beans. Stir to combine.
2. For the beans, drain off the top liquid of each can. Then, add the beans and remaining liquid to the slow cooker. Stir to combine well.
3. Cook on HIGH for 3 hours or LOW 6 hours.

For Stove Top:

1. In a large dutch oven or pot, warm a drizzle of olive oil over medium heat. Saute onion until soft and translucent, about 7 minutes. Add the garlic and cook 1 minute longer.
2. Add diced tomatoes, tomato paste, chili powder, cumin, salt and pepper. Stir to combine.
3. For the beans, drain off the top liquid of each can. Then, add the beans and remaining liquid to the pot. Stir to combine well.
4. Increase the heat to high and bring the chili to a boil. Lower the heat to medium or medium low and simmer for 30 minutes.