It’s a miserable day here in the New York megalopolis, with slushy rain and gloomy opaque skies. I just want to curl up under a blanket in my red waffle-knit onesie pajamas (what? better than a Snuggie, I say), but instead I’ll probably make a big pot of chili on the stove. This recipe was donated to me about a year ago, and I was so impressed by its simplicity and flavor that it instantly became the only chili for me.
I call it “Cheater’s Chili” because it seems almost like a cheat to make — it’s not a traditional chili in that there’s no meat to brown, and half the components come from the freezer or from cans. My other confession is that I really dislike cumin, so maybe that’s why this recipe appeals to me so much. Eat this with a dab of sour cream and some scallions, and then save your calories for a big bowl of pasta and pork sauce the next day.

fresh celery, garlic, pepper, and onion combine with canned tomatoes and beans for something unexpectedly flavorful
Cheater’s Chili
makes about 6 servings
- 1 28-oz. can whole peeled tomatoes
- 3 tbsp. butter
- 1 yellow onion, diced
- 1 green or red bell pepper, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 2 15-oz. cans kidney beans, drained and rinsed
- 1 1/4 c. frozen corn
- 1 8-oz. can tomato sauce
- 2 tsp. chili powder
- 1 bay leaf
- Sour cream, tortilla chips, corn chips, cheese, scallions, minced red onion, or whatever chili garnishes float your boat
Pour the whole peeled tomatoes into a large bowl and gently crush between your hands — this can get just a little messy so wear an apron. Set aside.
Melt the butter over moderate heat. Saute the onion, green pepper, celery, and garlic in the butter until crisp-tender, about 10 minutes. Add the rest of the ingredients, including the crushed whole tomatoes, and simmer for 45 minutes.
Remove the bay leaf before serving so you don’t poison yourself or others. Top with your garnish(es) of choice and go to town. The leftovers are easily freezable so you can pull them out in a month or two when you get the chili craving once more.

Sigh. The temperatures in my fair city have dropped to the high 60’s. I’m already reaching into the hall closet, which hasn’t been opened since April, for my favorite red hoodie, as I clip the leash on Rocco and head to the park where a few leaves are already fading to yellow. Autumn in New York, as Ella Fitzgerald sang, is often mingled with pain, because this year, I missed feasting on late summer tomatoes.

