Hanukkah Chili

As winter descends over Philadelphia, we get to drive away the darkness with our Hanukkah lights. One way to make our Hanukkah parties more festive is to cook a large pot of chili. Served with corn chips or some fresh crusty bread and assorted garnishes, it is the perfect main course to enjoy before the latkes, sufganiyot (jelly doughnuts), and chocolate gelt make their appearance.

Photo by PROSerena Epstein https://www.flickr.com/photos/serenae/

Photo by PROSerena Epstein

Vegetarian Hanukkah Chili
Adapted from Cookie + Kate

  • 2 cans black beans, drained
  • 2 cans pinto beans, drained
  • 2 cans corn, drained
  • 2 cans diced tomatoes
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 1 head of garlic, minced
  • 1 bell pepper, chopped
  • 2 ribs celery, sliced
  • 2 carrots, cubed
  • 1 lemon, juiced
  • 1 dry bay leaf
  • 2 tbsp. ground chili pepper
  • 1 tbsp. ground cumin
  • 1 tsp. dry oregano leaves
  • 1 tbsp. smoked paprika
  • ½ tsp. salt
  • 2 tbsp. olive oil
  1. Heat the olive oil in a heavy pot.
  2. Add the onion, garlic, bell pepper, celery, and carrots.
  3. Stir for about 10 minutes.
  4. Season with the oregano, chili pepper, smoked paprika, cumin, bay leaf, and salt.
  5. Add the canned tomatoes, canned beans, canned corn, and vegetable broth.
  6. Bring to a boil, and then simmer for 30 minutes.
  7. Add the lemon juice.

Garnish with:

  • Minced cilantro
  • Sour cream
  • Sliced avocado
  • Shredded cheese
  • Chopped scallions
  • Sliced olives
  • Sliced radishes


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