Vegetarian Chili & Homemade Hummus from Cooking Class

Byron Elton led our cooking class this month and taught us how to make his vegetarian chili (and hummus!). Now, Byron is a dapper dan man. You know, the kind of guy who always says the perfect thing, has finesse and style. He is always up to date on the latest and greatest, loves to be green (environmentally speaking) and is a vegetarian. So it goes without saying that people generally like being around him, basking in his positive aura. Which is why I was of course excited when I heard he would be leading cooking class held at Shannon Sorenson’s home; our gracious host each month. The chili is hearty, satisfying and full of flavor. I was myself was a vegetarian for 2 1/2 years and what I love about eating vegetarian is that flavors that usually take a back seat are highlighted. The fresh bell peppers, hot jalapeños and beans are a burst of flavor in your mouth like a perfectly executed cha cha. And when topped with creamy sour cream, cheddar cheese and guacamole, how can you go wrong?

Byron the chef & Shannon the host

Byron’s Vegetarian Chili

Add the following to a saucepan and sauté over medium heat:

  • 3 tablespoons olive oil
  • 2 chopped jalapenos
  • 2 chopped onions
  • 2 chopped red peppers
  • 2 chopped green peppers
  • 2 tablespoons garlic


Next add the following:

  • 2 (28oz) cans of crushed tomatoes
  • 1 (28oz) can of kidney beans (rinsed)
  • 1 (16oz) can of black beans (rinsed)
  • 1 (16oz) can of vegetarian refried beans
  • 4 tablespoons of chili powder
  • 2 tablespoons of cumin
  • 1 teaspoon of sea salt
  • Approximately 1 tablespoon of green Tabasco sauce ( or 24 shakes)
  • 1 bottle of Mexican beer (OPTIONAL)

Cook for 30 minutes or to your liking

Serve with sour cream and cheddar cheese

Optional: add corn, yellow peppers or red onions.

(Note: this recipe makes a double serving)

Byron’s Hummus

How to make your own garbanzo beans: 1 cup of dried garbanzo beans will make 2 cups of cooked beans

  • Soak in water for 8 hours (changing water every 2-4 hours.)
  • Add 1 tablespoon baking soda to the water

(8 hours later)

  • Simmer the beans for 20-30 minutes

In a blender or food processor add:

  • 1/3 cup olive oil
  • 1-2 tablespoons of garlic
  • 1 tablespoon sea salt
  • 1 tablespoon of cumin
  • 1/3 cup of Tahini
  • Juice from 1 lemon (half if you’d like)

(Blend on low speed)

  • Add 2 cups of cooked garbanzo beans and blend to your liking

Serve with pita bread from Trader Joes

Optional: add red peppers, pine nuts or sun dried tomatoes

2 thoughts on “Vegetarian Chili & Homemade Hummus from Cooking Class

  1. Pingback: March 25th- Gluten Free Weekly Meal Plan - Inner Circle Chic

  2. Pingback: Tutus and Chili Season | um-ums defined

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