Residence Hall Recipes: 1-2-3 Vegetable Chili

Today might be the first day of spring, but it still looks and feels like winter to me. With cold temperatures and more snow in the forecast, I though it would be a good idea this week to feature a staple in my house when it’s cold: chili. This recipe serves 8, so invite your neighbors over for dinner or put it in the fridge and re-heat it later.


1 28 oz. can tomatoes in juice

1 16 oz. jar thick n’ chunky salsa

1 15 oz. can black beans, rinsed and drained

1 10 oz. package frozen whole kernel corn

1 cup halved zucchini slices (look for zucchini in the fresh produce section)

Chili seasoning mix

1 8 oz. package of shredded cheddar cheese


In a large soup pot over medium heat, combine tomatoes, salsa, black beans, corn, zucchini slices, and chili seasoning mix. Bring to a boil, reduce heat to low, and let simmer for 10 minutes. Sprinkle 2 tbsp. shredded cheese in the bottom of each serving bowl. After ladling soup into each bowl, add an additional 2 tablespoons shredded cheddar cheese over chili.

You might want to add crackers or cornbread, (you can buy cornbread mix), to complete the meal. With the half of the zucchini you have left over, you can slice, dip in flour and fry for an easy snack. Enjoy!


This recipe is from the cookbook Martha’s in Jail: Forget the Quail Easy, Not-so-gourmet Everyday Recipes.


About the author

Kate Ewer

Hi, my name is Kate and I’m currently a sophomore student at Jamestown Community College. I work on campus answering phones at the switchboard and also help out in the President’s Office. I love to sing and have participated in choir and vocal jazz here on campus. In my free time I enjoy listening to music and spending time on my family’s farm with my goats.