Bean chili

A great dish for potlucks. I good served over brown rice.


1 1/2 tablespoons Cumin seeds

2 tablespoons olive oil

1 white onion, diced

3 garlic cloves, minced

1 jalapeno, finely diced, for less heat remove the seeds.

2 tablespoons chili powder

1 1/2 cups finely diced mushrooms

1 zucchini, diced

1/2 cup diced potato

6 cups cooked beans – can use several varieties or all the same – experiment with whatever you grew and saved.

2 cups chopped tomatoes – San Marzano or any paste tomatoes are good.

2 cups water

2 tablespoons maple syrup

1 teaspoon salt

1/2 bunch fresh cilantro

1 cup kale, chopped.


  1. Toast cumin seeds on dry pan on medium heat for 2 minutes till you smell the robust aroma.
  2. Add oil, onion, garlic and jalapeno. Stir till onion is golden
  3. Add chili powder, mushrooms, zucchini and potato. Saute and stir for 3 to 4 minutes
  4. Add the rest of the ingredients except the kale. Stir well and cover. Reduce heat and cook gently till potatoes are tender.
  5. Remove form heat and stir in the kale.

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