MI Coop Kitchen

Scottville Scoville

Recipe by
Great Lakes Energy Cooperative  
Prep: 10 | Cook: 40 | Servings: 4-6

This is a Side Step Farms staple when it comes to harvest season. Named after our one stop light town, it is sure to please any chili critic as a hot soup, cold dip or even topping! The recipe below can be classified as Vegetarian for those that enjoy the taste of fresh vegetables from the farm. For those meat lovers in the family, just add 1 lb of seasoned ground beef. As for the Scoville scale, here at the Side Step like it HOT but this can be customized to you by adding 1/4 teaspoon increments of ground cayenne pepper until you reach the desired heat level. Hope you enjoy!


  • 2 tablespoons olive oil
  • 1 medium red onion, cubed
  • 1 red or orange bell pepper, cubed
  • 2 carrots, cubed
  • 2 stalks celery, cubed
  • ½ teaspoon salt
  • 1 tablespoon minced garlic
  • 1 ½ tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoons cayenne pepper*
  • 2 (15-ounce) cans diced tomatoes, with juices
  • 2 (15-ounce) black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 bay leaf
  • Toppings: chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, etc.


  1. In a large Dutch oven over medium heat, heat the olive oil until shimmering. Add the cubed onion, bell pepper, carrot, celery and salt. Stir occasionally, until the vegetables are tender and the onion is translucent; about 8 minutes.
  2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly; about 1 minute. *Optional: Add 1/4 teaspoon increments of ground cayenne pepper until you reach the desired heat level.
  3. Add the diced tomatoes and their juices, the drained black and pinto beans, vegetable broth and bay leaf. Combine and let the mixture come to a simmer. Continue cooking, at a gentle simmer and stirring occasionally for 30 minutes.
  4. Remove the chili from the heat and discard the bay leaf. Transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid, blend until smooth and then pour the mixture back into the Dutch oven.
  5. Divide the mixture into individual bowls and serve with toppings of your choice.

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