Vegetarian Tex-Mex Chili

Servings: 4


  • 1 Tbs. olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 lbs. Italian style peeled tomatoes, chopped, with juice reserved
  • 1/2 cup vegetable stock or water
  • 1/4 cup chili powder, more if desired
  • 1 Tbs. masa harina or cornmeal
  • 2 tsp. sugar
  • 1 tsp. cumin
  • 1/4 tsp. cayenne pepper, more if desired
  • 1/4 tsp. pepper
  • 1 lb. canned black beans, rinsed and drained
  • 10 ounces frozen corn, thawed
  • 1 jalapeño pepper (optional), canned or fresh, seeded and chopped (wear rubber gloves)
  • 1/2 cup cilantro, chopped


Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion and garlic 5 minutes or until softened. Add next 8 ingredients and salt to taste. Increase heat to high and bring to a boil. Immediately reduce heat to medium low and simmer 15 minutes.

Add beans and corn and simmer another 20-30 minutes, adding additional stock or water if chili becomes too thick. Stir in jalapeño pepper and cilantro just before serving.

Values per serving:
Calories: 293, Total Fat: 5.9g
Fiber: 15.5 g