I have cooked for a lot of people, and this is routinely the only dish that people want the recipe for.

I prefer not to think too deeply about it. Because A) I swear other dishes I make are a lot fancier and tastier (right, guys? Right? Hello?) and B) the recipe is an old poor-college-girl staple handed down to me from my sister. (We’ve discussed before that she is the end-all, be-all of useful, practical advice, yes?) I’ve been making this chili for 16 years.

Per my college food budget, it’s all cheap ingredients and lots of canned goods and likely lots of sodium too. Which also means it’s a solid staple to have in your repertoire, and it tastes very good re-heated so it’s the perfect thing to drop off for someone who is sick or in need of a warm, comforting meal.

I think what makes it stand apart from other vegetarian chili is that it is extremely hearty and thick and full of flavor — no one would mistake it for bean soup and you will not feel hungry a couple hours later.

Here it is:

1 onion, chopped (not finely)

1 green pepper, chopped

1 yellow, orange, or red pepper, chopped

1 or 2 tomatoes

1 can of kidney beans, don’t drain

1 can of black beans, don’t drain

1 can of white bean variety (navy or cannellini, this doesn’t matter), don’t drain

1/2 bag of frozen corn

1 tbsp Safeway chili powder (I’ve tried other brands and always come back to this; it’s likely the sodium content)

2 large dashes of cumin

1 large dash of cinnamon (Texans, clutch your pearls)

Topped with avocado and cilantro (optional)

In a large pot with oil, add in the onion. Cook a few minutes until soft, then add in the green pepper and other pepper. Cook for a few minutes until softened. Add in tomatoes. Whirl around a little bit, then add in all of beans, spices, and corn. Stir together.

Bring it all to a boil and then turn down the heat, put a lid on, and let it simmer for 15 to 20 minutes. Then, take the lid off and let it simmer exposed, stirring every now and then (stirring encourages the softened beans to break up and form a thickened broth). Keep simmering until it’s the consistency you want.

Taste it when it’s nearly done and add in more chili powder or cumin if it needs it. Also, if you used some hippy/organic brand of canned beans, you’ll likely need to add in a 1/4 to 1/2 teaspoon of salt.

Sometimes, I also add in a dash of cocoa powder (for a bitter smokey taste) or liquid smoke.

You will definitely want to serve it with my skillet cornbread. And, I cannot express how incredible it tastes with some shreds of cheddar and a dollop of sour cream.