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RECIPE: Texas Fall Vegetarian Chili

vegetarian chili corn

 Anyone who knows Texas, knows the abundance of peppers that the end of Summer, beginning of Fall season brings. So does Fall bring in the cooler weather and return of hearty comfort foods like this vegetarian chili made with produce currently available at the farm stand, open Thursday’s 4pm until sunset and Saturdays 9am-12pm.


3 corn on the cobs, kernels removed

4 Sky View Farm banana peppers, diced

2 Stonebranch MicroFarm jalapeno peppers, seeded and diced

2 Stonebranch MicroFarm poblano peppers, seeded and diced

4 Lake Forest Farm cloves of garlic, chopped

16 oz can of low sodium cannellini bean, drained and rinsed

16 oz can of low sodium black beans, drained and rinsed

32 oz can of chopped tomatos

2 carrots, diced or chopped

1 Lake Foreset Farm onion, finely chopped

1 cup local Texas beer

1 package of soy-based meat, hand torn into pieces

salt, pepper, oregano, and chili pepper to taste


sautee onion, peppers, corn, and carrot in olive oil until translucent

add garlic and sautee for 5 more minutes

add salt and pepper to taste

add 1 cup of beer and stir

add soy-based meat product and beans

add oregano and chili pepper to taste

simmer for 20 minutes (1 hour when preparing with meat)


Farm Peppers

Texas beer

vegetarian chili

vegetarian chili

vegetarian chili


aaronChef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a personal chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.




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