Hot and Cold Vegetable Chili

Hi all! Sorry for the delay in posting recently. My time has been consumed by sunbathing, working and sleeping, but due to a relaxing weekend at my grandparents in Maine I’ll hopefully be posting once or twice more this weekend. 🙂


Grandma’s House

I made this recipe on a hot summer morning before work and discovered it’s yummy to eat hot AND cold!


Here’s the ingredients:

  • 1 can black beans
  • 1 can chicken broth or stock (I used broth but stock would probably taste better)
  • 1 can corn (any kind)
  • 1 can diced tomatoes with chillies
  • 1 can tomatoes in tomato juice
  • 1 onion (any kind) chopped
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper
  • 1 tsp. chili powder
  • 1 avocado diced
  • lime juice
  • tortilla strips for topping


(The seasonings may be added to taste. I just sprinkled until I thought it was enough. Professional, right?) In a pot, mix the chopped onion, beans, tomatoes, chicken stock/broth, corn and seasonings.

ImageBring to a boil and simmer, and cook for about 30-35 minutes.

ImageServe with chopped avocado and tortilla strips! Easy, right? This recipe was pretty much an experiment so I don’t have a model recipe for you guys, unfortunately. If you have any suggestions to make it more yummy, let me know. 🙂



3 thoughts on “Hot and Cold Vegetable Chili

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