Dugan's Kitchen

Great meals made easy!

A Different Kind of Chili

Fall is my favorite time of year. I love the crisp air, the magnificent colors, the excitement of people going back to school, college football, and looking forward to Halloween. As the weather cools I get hungry for Fall foods like apple cider, apple pie, stews, soups and of course, chili.

I have a folder where I keep all the recipes I want to try, and this week I found a chili recipe from a local caterer called Katherine’s Catering. I’m not sure how I got this recipe, but I used it as a base and customized it for my taste. It’s a vegetarian version of this favorite of foods…at least in this part of the country…and it’s a bit sweeter than other recipes I’ve tried, but not as sweet as Cincinnati Chili. Give it a try!

A Different Kind of Chili

  • Servings: 8
  • Difficulty: Easy
  • Print


  • ¼ cup olive oil
  • 2 cloves garlic chopped
  • 1 large onion, diced
  • 1 tablespoon Chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon oregano
  • 1 ½ teaspoons salt
  • 1 can green Chile peppers
  • 1 small bay leaf
  • ¼ cup honey
  • 5 cups diced tomatoes
  • 4 cups tomato juice (I drained the diced tomatoes into a measuring cup and added enough V-8 juice to make 4 cups)
  • ¼ cup molasses
  • 3 15oz cans of black beans, drained and rinsed


Black Bean Chili

Black Bean Chili

  1. In a large stockpot, sauté onions and garlic in olive oil for about 8-10 minutes, or until the onions are translucent.
  2. Add the spices (Chile powder through the bay leaf), and cook 2-3 minutes more.
  3. Add the honey, tomatoes, juice, and molasses. Stir, cover the pan, and simmer another 10-15 minutes.
  4. Puree 1 to 1½ cans of the black beans in a food processor (you will have to add a little of the juice to help the process).
  5. Add the pureed black beans to the stockpot with the remaining black beans.
  6. Simmer 30-40 minutes.

Note:  You can also use a crock pot. After step one, put everything into the crockpot, stir well,  and cook on low for 3-4 hours.

Garnish with your choice of:

  • Fresh cilantro, finely chopped
  • Diced tomatoes
  • Sour cream
  • Sharp cheddar or Monterey jack shredded cheese
  • Tortilla chips
  • Chopped onions

Serve with corn bread and a tossed salad and you have a great Fall meal.



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This entry was posted on October 2, 2015 by in Dinner, Soups and Chili and tagged , .

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