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This article is written by a student writer from the Her Campus at CNU chapter.

Hello everyone I hope you a had a marvelous halloween but it is now November meaning it gets colder and thanksgiving is approaching us. For todays article I want to bring back a series I started last year. Fall Recipes series two is my way to kick off November. To start Fall Recipes I have a recipe that I just found, tried, and fell in love with. Enjoy and get your shopping list ready. 


Vegetarian Chili 


1 can of tomato paste

1 can of pinto beans, drained 

1 can of black beans, drained

1 can kidney beans, drained

1 can of fire roasted tomatoes

1 bag of frozen corn (let thaw)

2 packets of McCormick Chili seasoning packet (original, mild, or hot doesn’t matter)

1- 1 ½ cups of water (depends on how thick you want your chili)



-Shredded cheddar cheese 

-Crumbled fritos 

-Cornbread (specifcally Krustez honey cornbread because its delicious) 



1.In large pot over medium heat, add pinto, black, and kidney beans. Add fire roasted tomatoes and tomato paste. Add corn ( I personally do not use the whole bag I use enough so I have corn in every spoonful). Add packets of chili seasoning. Stir together so its mixed well. Add water depending on how thick you want chili. 

2. Bring chili mixture to a boil. Reduce heat and let simmer for 30 minutes. 

3. Serve with cheese, fritos, and a cornbread muffin (or two) on the side


So this recipe is really simple, but you can really add anything. This is honestly so delicious and I can’t wait to make it for my family back home. Thank you for reading fall recipes, until next time


Hi everyone my name is Nicole and I am a senior at CNU. I am majoring in psychology and am currently applying to graduate school to become a licensed counselor. I currently enjoy watching American Horror Story with my roommates and reading.