The College Housewife » Recipes » Chessy’s Vegetarian Chili and Cornbread

Chessy’s Vegetarian Chili and Cornbread

It’s time for Dinner and a Movie, so turn on The Parent Trap, and let’s make some comfort food! Chessy’s Vegetarian Chili is studded with cubes of tender sweet potato, garden fresh veggies, and rich in spice! Serve it like Chessy with a buttery slab of cornbread drizzled with hot honey, of course. Finish off your meal with some Oreos and peanut butter for the authentic Parent Trap experience!

a bowl of chili topped with jalapeno and herb garnish with a wooden spoon sticking out the side

Why You’ll Love Chessy’s Vegetarian Chili with Beans

If you’re a millennial, I think it’s safe to say The Parent Trap (Lindsay Lohan version, of course) is woven throughout your DNA. The nostalgia of Camp Walden, the elegance of Elizabeth James, and the ever-so-rugged Nick Parker cannot be beat! While those things are just vibes, Chessy’s comforting maternal energy is actually tangible in the form of her iconic cornbread and chili! 

That’s right – I’ve created Hallie’s favorite comfort food! This vegetarian chili is full of fresh vegetables, vibrant spices, and tender sweet potatoes and beans. Eat it alongside my jalapeno cheddar cornbread casserole to bring the whole vibe together. Dipping a spoon into a bowl of Chessy’s chili will have you tearfully asking, “can I hug her?” (IYKYK)

What other movie foods transport you? I’d love to recreate your favorite, so be sure to comment below with any ideas!

Ingredients for Chessy’s Veggie Chili

These are all of the ingredients I imagine Chessy would use in her chili to make it both nourishing and comforting. You can omit some veggies and swap in some of your favorites if you’d like. 

Produce

  • Yellow onion
  • Garlic
  • Red sweet potato 
  • White sweet potato
  • Green onions
  • Bell pepper
  • Poblano pepper 
  • Jalapenos
  • Chopped cilantro

Seasonings

  • Ground cumin
  • Chili powder
  • Dried oregano
  • Kosher salt
  • Brown sugar

Additional Ingredients

  • Extra virgin olive oil
  • Tomato paste
  • Can of fire-roasted diced tomatoes
  • Chili beans
  • Red kidney beans
  • Vegetable stock

How To Make The Best Vegetable Chili Recipe

Step 1: Saute Peppers and Onion

Heat a large dutch oven over medium-high heat and add the olive oil, onion, poblano pepper, jalapeno pepper, bell pepper, and garlic. Saute these ingredients for 5-6 minutes, or until the onion is soft and fragrant. 

Step 2: Add Seasonings

Then, stir in the tomato paste, cumin, chili powder, oregano, brown sugar, and a sprinkle of kosher salt. Finish the seasonings off with pepper and allow everything to cook for 1-2 minutes. 

Step 3: Add Beans and Tomatoes

Add the can of fire-roasted tomatoes and beans. Bring the mixture to a low simmer and add in the sweet potato, partially covered and stirring occasionally, until the liquid has thickened. This will take about 30-40 minutes, but you can also cook it for 1-2 hours to deepen the flavors. 

Step 4: Garnish and Serve

Once the chili has cooked for your desired amount of time, check to see if it has thickened. If it’s too thick, use a bit of vegetable broth to thin it out to your optimal consistency. Portion out your chili into individual bowls and top it with chopped cilantro, green onions, and jalapeno

FAQs

Is it called chili or chilli?

The stew dish we’re making today is most often called chili with one L. However, some people use it interchangeably. 

What is the secret to good chili? 

All of the spices and flavors! I’ve curated a perfect combination of spices that’ll take your chili to the next level, and all of the added liquids contain even more flavor that’ll meld everything together into a mouthwatering meal. 

What kind of beans are used in chili?

Pretty much any bean you want! Red beans, kidney beans, pinto beans, and black beans are most common.

Is Chessy arguably the best character in The Parent Trap? 

Absolutely! She’s the backbone of the Parker’s vineyard and she noticed Hallie and Annie swapped before their own father did. Chessy is MVP. 

Variations and Serving Suggestions

The beautiful thing about a dish like chili is that you can customize it to your liking! Here are a few chili variations and additional treats that you might want to add to your spread. 

  • Use more or less jalapeno and poblano peppers if you like your chili more or less spicy. 
  • Add your favorite chili ingredients like corn, sliced celery, zucchini, etc. 
  • Enjoy your chili alongside a fall harvest salad for a light and fresh side dish. 
  • Of course, you can’t forget the cornbread
  • Add a topping like sour cream, guacamole or sliced avocado, olives, lettuce, or tortilla strips.
  • Finish off your meal with Oreos and peanut butter, or a skillet chocolate chip cookie with peanut butter

More Chili Recipes To Try

If you make Chessy’s Vegetarian Chili, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

Print
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a bowl of veggie chili with jalapenos and herbs on top

Chessy’s Vegetarian Chili and Cornbread

  • Author: Elizabeth Van Lierde
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1.5 hours
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

It’s time for Dinner and a Movie, so turn on The Parent Trap, and let’s make some comfort food! Chessy’s Vegetarian Chili is studded with cubes of tender sweet potato, garden fresh veggies, and rich in spice! Serve it like Chessy with a buttery slab of cornbread drizzled with hot honey, of course. Finish off your meal with some Oreos and peanut butter for the authentic Parent Trap experience!


Ingredients

Scale

Ingredients:

2 tbsp extra virgin olive oil

1 medium yellow onion, diced

1 green bell pepper, diced

12 jalapenos, minced

Poblano pepper

3 garlic cloves, minced

3 tbsp tomato paste

2 tbsp ground cumin

2 tbsp chili powder

2 tsp dried oregano

1 tbsp kosher salt

2 tbsp brown sugar

2 (14.5 ounce) cans diced tomatoes

1 (15 ounce) can chili beans

1 (15 ounce) can red kidney beans

46 cups vegetable stock

1 small red sweet potato, peeled and diced

1 small white sweet potato, peeled and diced

Chopped Cilantro

Chopped Green onions

Sliced jalapenos


Instructions

  1. In a large dutch oven over med-high heat, add in olive oil and onion, poblano pepper, jalapeno pepper, bell pepper and garlic. Saute 5-6 mins or until the onion is soft and fragrant.
  2. Stir in the tomato paste, cumin, chili powder, oregano, brown sugar and a sprinkle of kosher salt and pepper, cook 1-2 mins.
  3. Add in the fire roasted tomatoes and beans. Bring mixture to a low simmer and add in the sweet potato, partially covered, stirring occasionally, until liquid has thickened and very flavorful, about 30-45 mins, (1-2 hours to deepen the flavors).
  4. If chili has thickened, use a bit of water or broth to thin it out to desired consistency. Top with chopped cilantro, green onions and jalapeno.

Notes

Ingredient note: Omit the poblano and/or jalapeno pepper if you want your chili less spicy. 

Storage: Store your cooled chili in the refrigerator in an airtight container for 5-7 days. Reheat on the stovetop or microwave until it’s warmed through. 

Keywords: vegetarian chili, vegetarian chili recipe, potato chilli, chili with veggies

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