Vegetable Chili Con Carne

Meredith Bond

After five days without electricity, I am really appreciating my AC and refrigerator today! It just broke my heart having to throw out everything in both my fridge and freezer. I tend to stock up on food, so I had  a lot to throw out. One of the first things we did on Saturday, however, was take all the ground beef I’d bought for the Fourth of July barbecue I’d planned on having, and make a huge batch of chili. I knew that cooked food would keep a lot longer than raw and chili is an easy thing to eat again and again – and I could eat it with all the cheese I had just stocked up on as well. The key was to cook and eat as much as we could before it all went bad. I can tell you, it was not any fun at all! The chili was delicious though, so I thought I’d share my recipe with you today.

It’s from Jane Brody’s Good Food Book, one of the best and most used cookbooks I own – ok, this thing is in tatters and I’m tempted to buy another copy, but I know just where my favorite recipes are (yes, those splattered pages that stand out from the rest).

Vegetable Chili Con Carne

  • Chili base:
  • 1 large onion, finely chopped (about 1 cup)
  • 2 large cloves garlic, minced (2 tsp)
  • 2 tsp veg. oil
  • 1 lb very lean ground beef (I always buy 90/10 if I can find it)
  •  1 28 oz can chopped tomatoes
  • 1 ¼ cup kidney beans (I just put in a can)
  • 1 cup diced green peppers (I fudge and just put in one good sized one)
  • 1 cup sliced carrots
  • 1 cup corn (again, I just toss in a can of corn)
  • Seasonings:
  • 5 tsp brown sugar
  • 5 tsp mild chili powder (I use a little less – add to taste)
  • 1 Tbs ground cumin
  • 1 Tbs oregano leaves
  • ½ tsp salt
  • ¼ tsp whole cloves
  • 1/8 tsp ground allspice


  1. In a large, heavy skillet or Dutch oven, sauté the onion and garlic in oil until soft.
  2. Add the meat. Cook until brown. Drain off fat.
  3. Add tomatoes and their liquid (add tomato paste if it’s very liquidy).
  4. Add all the seasonings. Let it come to a boil, then reduce heat, cover and let simmer for 30 minutes.
  5. Add kidney beans and veggies. Simmer another 10 minutes. Add corn and simmer until everything is cooked.
  6. Serve topped with shredded cheese (cheddar works best) and with cornbread if you’ve got it. And, I can tell  you, this will keep for about three days in a moderately cool fridge next to a bag of ice. J

Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

Click Here to Leave a Comment Below 0 comments
Sign up for Meredith's newsletter!