Farmer’s Market Vegetarian Chili

vegetarian chili

By Fatimah Jackson-Best

Getting in enough fruits and vegetables this summer (and Ramadan) is a crucial step in staying healthy and hydrated! Here’s a wonderful recipe using local produce:

Farmer’s Market Vegetarian Chili


  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 poblano chile pepper, de-seeded and diced (scotch bonnet or jalapeno will work too)
  • 2 Portobello mushrooms, stems removed and chopped
  • 2 green or red sweet peppers, chopped
  • 2 cups fresh summer corn, sliced off the cob
  • 2 14 -ounce cans no-salt-added black beans
  • 3-4 large tomatoes, chopped
  • Salt and freshly ground pepper
  • Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
  • 8 corn tortillas, warmed


De-seed the poblano pepper carefully using gloves.

Slice the corn off the cob holding it lengthwise and slicing downward with a sharp knife. Rotate until most of the corn kernels have been removed from the cob.

Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion in the oil for 1 minute. Add the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the de-seeded poblano pepper, mushrooms, sweet peppers, tomatoes, and corn and cook. Stir occasionally, until just tender or about 3 minutes. Add the beans, 1 1/2 cups water, and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.

Divide the chili into bowls. Top with cheese, sour cream and/or cilantro. Serve with tortillas.

Fatimah Jackson-Best is a writer for Halal Foodie Magazine and currently lives in Barbados with her family.

By: May 19, 2017

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