Monday, June 18, 2012

Meatless Monday - Disney World Chili

I'm told this recipe is for the chili that is served at Columbia Harbor House, Magic Kingdom at Disney World. But you know, it's the internet. My ability to verify this is pretty much zero. So I didn't bother!

I found the recipe here and adapted it... like, they said to use 1.5 teaspoons of chopped jalapenos - I put in three whole peppers, chopped. I like it spicy. I also forgot the olives, like a complete douche, but loaded it up with all the good stuff like cheese and avocado and ate it with corn chips. It was beany, but not too beany, and the chopped veggies helped with that. Overall, not a bad standby! I put mine in the crockpot (all but the canned beans) and it was perfect by dinnertime. I also soaked and boiled some black beans because they're hard as hell to get in cans around here. I added them a little earlier than the canned beans to help soften them.

Here is my crockpot recipe, but there's nothing stopping you from doing it on the stovetop. Unless you don't have a stovetop.

Serves: 6-8

Olive oil
1/4 cup diced red bell pepper/capsicum
1/4 cup diced green bell pepper/capsicum
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup diced carrot
1/2 cup sliced mushrooms
2 cloves garlic, minced
1/2 tsp thyme
1/2 tsp oregano
1 tsp cumin
chopped jalapenos and chili powder (or cayenne, I used all three), to your desired heat
1/4 cup tomato paste
1 cup corn kernels (fresh is best)
2 cans mixed beans
1 cup soaked and boiled black beans
1 can kidney beans
1 can diced tomatoes
1 tomato can water
1 pinch sugar
1 tablespoon cornflour/cornstarch mixed with 1 tablespoon water


1. Saute the peppers, onions, mushrooms, celery, carrot and garlic in olive oil over a medium-high heat 15 minutes or until brown and caramelised. This helps with flavour in the crockpot, but  you can throw them all into the pot uncooked if you're pressed for time.

2. Add to the crockpot with spices, jalapenos, corn, tomatoes, water, and sugar.

3. Cook on low heat 8 hours or high heat for 4.

4. Two hours before serving, add black beans. 

5. An hour before serving, add canned beans.

6. Prior to serving, you can thicken the mixture with the cornflour/cornstarch and water mixture.

7. Serve topped with sour cream, avocado, cheese, salsa or keep it vegan. 

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  1. this looks delish!!! Not to mention relatively easy - thats my type of cooking!

  2. This looks great.  I like that they tell you to add cornflour at the end.  I find if you want a truly authentic mexican flavor you can stir in some corn masa flour (the kind you make tortillas with).  Totally delish.  And thanks for hosting the party, always fun!

  3. This is my fave type of food! I'm about to have lunch and am drooling here.

    PS, hope it's ok that I used my recipe that I was going to submit last week? Haven't got my shit together this week!

  4. Ha I've definitely noticed a vein of "easy" in my recipes of late!

  5. I don't doubt it would be about a thousand times more delicious!

  6. haha of course! sorry about the hiccup!

  7. YUMMMMM!!!!!!!!!!  I've not made vegetarian chilli since I lived in the UK, where I made it all the time. I can't wait to try your recipe! YUM!o

  8. I so want to cook a chilli, but despise beans - any ideas for replacements?

  9. here's a link for tinned black beans online - and heaps of hard to find chillies and all things mexican.
    Although I do have to say I usually end up soaking and cooking mine too, but it's nice to have these in the cupboard for last minute meals.

  10. I really wish I made it more often! I love all the toppings :)

  11. I used to loathe them also, I thought they were the worst thing on Earth, so I sympathise! You could do veggie mince (a really good option for meat-eaters usually), ground tofu, tofu chunks, or lentils. Or make a chili soup with just veggies!

  12. Thank you kindly! I can get them at my nearest health food store, but they're so expensive, i go for dried everytime. I wish they were staples in the supermarket canned food aisle :(