Red, gold, black, and green chili from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (page 175) by Moosewood Collective

  • green bell peppers
  • corn
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute ground cayenne pepper for Tabasco sauce.

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Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for Tabasco sauce.

  • Wlow on September 29, 2022

    Very good with fresh corn, oregano, roasted & ground cumin. Kept mild for in-laws but added New Mexico chile powder, Cotija, avocado as garnish. AJK particularly enjoyed. Great with cornbread. Couple days ahead, sautéed onion, drained beans, cooked bulgur. Made for streamlined dinner night. Use a bigger pot than “large saucepan”— my largest saucepan barely fit chili and slowed down cooked process.

  • eliza on January 23, 2021

    This is a great recipe! It's very easy to make if you have everything on hand, and is adaptable to a huge variety of changes. I have subtituted frozen lima beans for the green pepper, omitted the red kidney beans and added 1 chipotle chili and a teaspoon of honey to the basic recipe. The cilantro at the end is a wonderful addition. It can end up quite thick due to the wheat, so it’s a good idea to have some extra tomato juice on hand. Freezes well, very good for work lunches.

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