chili love



I invented this chili recipe the first year the restaurant was open for the chili contest during the Polar Bear Plunge. We won best vegetarian chili every year and most creative chili twice. It is the perfect antidote to unseasonably cold temperatures.




4 cups Cannellini Beans (or Great Northern)

3 cups sweet yellow onions diced in one inch dice

2 heads celery, sliced

15-20 tomatillos, husks peeled and washed

8 parsnips, peeled and diced in one inch pieces

10 whole Pasilla chilies (or Poblano or Anaheim)

1 cup peeled garlic cloves

2 – 4 TB green chili powder (to taste)

Vegetable stock as needed

2 TB cumin (add more if needed, fresh toasted and ground preferable)

1 TB ground coriander (fresh toasted and ground preferable)

3 TB fresh oregano leaves

1 TB fresh thyme leaves

1 TB smoked sea salt

1 TB white pepper

1 TB lime salt (more as needed) or sea salt flakes or Herbamare

¼ cup liquid smoke or coconut aminos (OPTIONAL)

3-4 cups Beyond Chicken strips unflavored

Organic Safflower oil, as much as needed


Cover beans and soak overnight. Drain. Rinse and cover with vegetable stock bring to a boil and reduce to simmer for one hour until softened. Place Pasilla chilies on a gas flame and char the outside until completely blackened. Put chilies a paper bag, closing top to steam.Toast cumin and coriander seeds and grind. Roast all vegetables (onions, garlic, tomatillos, parsnips) in separate pans in a very high heat oven (450 degrees F) by tossing with organic safflower oil until liberally coated. Move frequently until browned all over and then add to the bean mix. Peel, seed and chop chilies and add with seasonings and herbs to mix. Dice Beyond Chicken into half inch pieces and sauté on stove top in oil until browned, adding liquid smoke in if desired and cooking until evaporated. Add to bean mixture. Cook for a minimum of two hours stirring frequently.


Serve with toppings of avocado, cilantro, diced fresh onion and tortilla chips.


full disclosure the picture I put above is not my picture. I will change it next time I make the recipe.



One Response

Leave a Reply

Your email address will not be published. Required fields are marked *


In addition to weekly posts with recipes and stories, you will receive…

  • notice of FB live cooking demos
  • advance notice of all public cooking demos
  • advance copy of cookbook offer before general release
  • the ability to consult privately on dietary or wellness questions

and get my
eBook for

Ever wondered what was
in all that deliciousness?

Subscribe to my blog and get my new eBook with all the recipes you loved…

“How to Be a Hobo”

PLUS the bonus

Chesapeake Recipes”