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Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

Renee's Garden Chili

2 cups dried beans
2 T olive oil
2 medium onions, chopped
4 cloves garlic, diced
1 bell pepper, chopped
2 jalapeno chile peppers, seeded and diced
2  1/2  T chile powder
2 tsp. ground cumin
2 quarts chopped tomatoes (canned OK)
2 cups summer squash, chopped
2 ears corn cut off the cob or 1 cup frozen
2 T minced fresh oregano
Salt to taste
Garnish: 1 cup chopped scallions; 1 cup shredded Jack or Cheddar cheese

Place beans in a large pot and add enough water to generously cover.  Bring to a boil, cover pan, reduce heat and simmer until almost tender, about 1 to 11/2 hours. Stir occasionally and add more water if necessary to keep beans covered.  Drain beans, then return to pot with 2 tsp. cooking liquid.

In a  large pot or Dutch oven, heat oil, add onions and sauté on medium heat for 3 minutes. Add garlic, bell pepper, chile pepper and sauté 5 minutes longer. Stir in chile powder, cumin and tomatoes, including juice. Add the cooked beans and their liquid and simmer covered for 30 minutes. Add squash, corn and oregano and simmer 30 minutes longer, stirring occasionally.  Add salt to taste and more chile if desired.  Serve with scallions and cheese.

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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