Happy Equinox! Fall is here and I couldn't be happier about it. I decided to celebrate this glorious season with a few of my favorite fall things: an oversized sweater, my favorite mulled cider & cinnamon candle, local pumpkin beer, and of course, CHILI! 

This recipe is quick, delicious, and plant-based—and can easily be modified. Try adding more or less spice, experimenting with different veggies, or using double the beans (or adding meat/tofu) for a heartier batch. Fresh, local, organic vegetables and herbs are key in this dish—I found all of my produce at the local farmers market. 



  • 3 tbsp olive oil
  • 2 cloves garlic, diced
  • 1 yellow onion, diced
  • 3-6 heirloom tomatoes, diced
  • 2 ears of corn
  • 2 bell peppers, chopped
  • 1 jalapeno, diced
  • 1 can organic beans (I used Westbrae Natural Organic Chili Beans)
  • 2 tbsp chili powder
  • 2 tsp cumin powder
  • salt & pepper to taste
  • 1/4 cup cilantro, chopped
  • 1/4 cup oregano, chopped
  • organic blue corn chips
  • avocado



  • In a large pan, sautee onion, garlic, and olive oil on medium heat until tender.
  • Add spices, cook for one minute.
  • Add corn, tomato, peppers, jalapeno, beans. Reduce heat and simmer 20-30 minutes until veggies are soft. 
  • Stir in herbs and remove from heat for 5-10 minutes
  • Serve with chips and avocado


(Makes appx 4 servings)

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