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  Veggie Chili (no beans about it)



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1 large onion, finely chopped
2-3 stalks celery, finely chopped
1 head fennel, finely chopped
2 carrots, chopped
1 jalapeno, roasted, peeled and chopped
2 dried ancho chilis, seeded and chopped
1 head green cabbage, finely chopped (best results with food processor)
1/2 head red cabbage, chopped
2 Tablespoons tomato paste
1 teaspoon cumin seeds
1 Tablespoon ground cumin
2 Tablespoons chile powder (preferably no-salt)
2 Tablespoons oregano
1 Tablespoon smoked sweet paprika
1 teaspoon epazote
1/8 teaspoon ground chipotle
1/8 teaspoon cayenne
1 28 ounce can crushed tomatoes
2 cups corn
2 teaspoons apple cider vinegar
Salt and freshly ground pepper to taste


In a deep sauce pan, over medium heat, combine onion, celery, fennel, carrots, jalapeno
and ancho chilis with a sprinkle of salt. Stir well and cook until limp.
Stir in green and red cabbage. Cook until green cabbage is cooked through
and red cabbage still has a little crunch.
Clear a space in the bottom of the pot and add tomato paste on one side
and all spices and herbs on the other. Stir spices lightly until very fragrant then stir everything together.
Add crushed tomatoes and corn. Stir to completely distribute.
Cover and cook on low for 30 minutes or more.
Add vinegar, salt and pepper to taste. Stir well and cook an additional 5 minutes.
Serve hot.
Cover and refrigerate leftovers.


Serve with cornbread or top with spaghetti and beans “Cincinnati” style.
Split a baked sweet potato and serve chili on top.

Copyright © 2020 Stefanie Samara Hamblen