The Empty Kitchen 01: Hearty Veggie Chili

Welcome to the Empty Kitchen, your one and only guide to the easiest and simplest recipes out there! Use this series as an opportunity to test out your skills in the kitchen and you’ll see, it ain’t that scary…

Chili is an ultimate comfort food for chilly (pun intended, always) Montreal winter days. The great thing about this recipe is that it calls for ingredients you probably already have tucked away in your cupboard. There’s minimal preparation required, and most of the ingredients are modifiable. For example, while I used black and kidney beans, you could use any type you have on hand. For fresh vegetables, I chose red pepper, but you could also use whatever your heart desires… or more seriously, whatever’s about to go bad in your fridge.

Recipe makes about 6 to 8 bowls.


Photo by Kelly Duval


  • 2 tablespoons olive oil

  • 1 onion, diced

  • 3 cloves of garlic, crushed

  • 1/2 red bell pepper, diced

  • 1 can diced tomatoes

  • 2 cans of beans drained and rinsed

  • 1 can corn, rinsed

  • Spices to taste: salt, pepper, cumin, oregano, basil

  • Optional: Chili powder or flakes, Sriracha Hot Sauce


Photo by Kelly Duval



  • Heat oil in medium to large pot over medium heat. Add onion, garlic and red pepper. Sauté for a few minutes, until onion starts to soften.

  • Add diced tomatoes with juice and cook for another few minutes. Add in spices and stir everything together.

  •  Add beans and corn.

  • Cook for at least 20 minutes, stirring occasionally

    Enjoy it as is, or with grated cheese on top and Tostitos on the side.

So tell us, how do you make your chili ?

About Kelly Duval

Born in Montreal, Kelly is a recent English Literature and Creative Writing graduate. Perpetually dreaming of delicious food, searching for fluffy animals and hoarding notebooks.