The Corner Chronicle
Chimacum, Washington, Tuesday October 16, 2018
It’s here! – “CHILI FIXINS” Week in Chimacum!
September 26th, 2011 by Katy McCoy

Sept 28- Oct 4: Corner Farmstand celebrates chili!  We’ve got recipes, new inventory, and great chili ingredients on sale.  Who needs New Mexico when we’ve got it all at home: local chilies, tomatillos, tomatoes, garlic, onions, cilantro, beef, pork, chili sauce and the list goes on!   Read further for our recipe suggestions and a listing of this week’s sale items:

Sale Items:

  • Beautiful plump Oatsplantar Garlic Braids, grown by Steve Habersetzer in Port Townsend
  • Truitt Brothers Organic canned black, pinto, and kidney beans, based in Oregon
  • Truitt Brothers pre-made vegetarian and meat chiles in plastic pouch – Lindsay says “perfect for backpacking!”
  • Chicaoji Chipotle Chili Sauce  from Lopez Island  (Really Tasty!)
  • Theo (Seattle) Organic Fair Trade Roasted Cocoa nibs – (You’ll see what this has to do with chili in the following recipe!)
  • AND TO WASH IT ALL DOWN:  Rogue Chocolate 22 oz Stout from Oregon

RECIPES from the staff……

Heidi:  Heidi gives us her own meat version “Heidi’s Harvest Chile Stew” which is October’s “Recipe of the Month”.

Lindsay:  Lindsay uses local ingredients to make a vegetarian chili inspired from her well-worn copy of “Moosewood Restaurant Celebrates”.  Here’s where the chocolate nibs come in!  She includes a recipe for her suggested topping.  (Recipe follows photos)

photomontage of chile ingredients

photomontage of sauce and finished chili with cornbread


serves 6-8


  • 2 Tbsp vegetable oil
  • 1 1/2 c. chopped Dharma Ridge Walla Walla onions
  • 4 Oatsplantar Farm garlic cloves minced or pressed
  • 1 Celery stalk, thinly sliced
  • 1 small fresh chili, minced (you choose the hotness)
  • 1 Tbsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • pinch of ground cloves
  • 1 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 1/2 c chopped bell peppers
  • Two 15.5oz can beans (Truitt Brothers – one black and one pinto), rinsed and drained
  • 28 oz can undrained crushed tomatoes
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp soy sauce
  • 1 1/2 oz semi-sweet chocolate, broken into small pieces, or 1/4 c Theo Chocolate Nibs
  • Chopped scallions


  1. In a saucepan, warm the oil on medium heat.  Add the onions and garlic and saute’ until the onions become translucent, about 10 minutes.  Add the celery and chile, cover, and cook for about 5 minutes.
  2. Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, coriander, black pepper, salt and the bell peppers.  Cover and cook for 5 minutes, until the bell peppers begin to soften.  Stir occasionally to keep the spices from burning.  If needed, add a little juice from the crushed tomatoes.
  3. Add the black beans, tomatoes, lemon juice, and soy sauce.  Bring the chili to a simmer, cover, and cook for 5 – 10 minutes.  Stir in the chocolate.  When it has melted, adjust the salt, black pepper and lemon juice to taste.
  4. Garnish with chopped scallions and serve!


Stir the following together:

  • One 16 oz container sour cream
  • 2 Tbsp olive oil
  • 1 Tbsp sugar
  • 2 Tbsp (or to taste) chopped chipotles in adobo sauce
  • 1-2 Tbsp lemon juice





2 Responses

  1. keven says:

    Chocolate is the secret magic ingredient for the best vegetarian chilis…this looks like a great recipe!