Stovetop Chili

December 10, 2016  •  Tarrah Young
Tagged with: Beef Corn Garlic Onions Squash Tomatoes

This recipe is an adaption of Pat Crocker and Nettie Cronish’s Flex Appeal, a vegetarian cookbook that includes an adaptation for each recipe to satisfy meat-eaters as well. And all the recipes can be prepared in under an hour. I didn’t think I liked chili until I tried this one, but it is fantastic. I always make a double batch and freeze some.


  • 2 tbsp oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup of frozen corn
  • 1 cup of cubed roasted squash
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 2-inch cinnamon stick
  • 5 ounce tomato paste
  • 400 mL cooked black beans, drained and rinsed (I always use beans from Blackshire Gardens, but 2 cans of store-bought will also work)
  • 1 can (28 oz) diced tomatoes, or fresh
  • 2 cups stock or water
  • ½ cup freshly brewed coffee!
  • 2 tbsp molasses
  • ½ tsp sea salt
  • ½ lb ground beef (or more if you like)


  1. Heat oil in a large saucepan or Dutch oven over medium heat.
  2. Add the onion and garlic and cook for 5 minutes, stirring frequently.
  3. Add the corn and squash, reduce the heat and cook for 2 minutes.
  4. Add the remaining ingredients, crumbling the beef into the pot, and then bring to a boil.
  5. Reduce to a simmer and cook about 20 minutes.