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Coriander Chilli

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Coriander Chilli
Serves 6-8

Olive Oil
2 medium sweet onions, chopped
3 large garlic cloves, minced
2 red bell peppers
1 green bell pepper
1 yellow or orange bell pepper
5 tablespoons of jalapeños, chopped
1 lb of Roma tomatoes diced or 18 oz can
2 tablespoons of tomato paste
2 ears of corn, shucked
1-2 lbs of ground beef
1 can of kidney beans
1 can of black beans
1 tablespoon of cumin
2 tablespoons of whole coriander seeds
1 tablespoon of chilli powder
2 tablespoons of white vinegar
salt and pepper to taste

green onions, chopped
chillies, chopped
sour cream
shredded extra sharp cheddar cheese
lime wedges to serve

Note If you want to use dry beans, soak them overnight by filling a large bowl of water until it covers the beans completely with a few extra inches over. Cook them in the chilli for an additional 45 minutes to an hour. 


  1. In a large Dutch Oven over medium heat, add a few tablespoons of olive oil. Once heated, add the onions and cook them for 2-3 minutes until translucent. Add the garlic and cook for another 2 minutes until it becomes fragrant. Be careful not to let them burn!

  2. Using a wooden spoon, transfer the onions and garlic into a small bowl and set aside. 

  3. Over medium heat add a few more tablespoons of olive oil and add the peppers and cook for about 8 minutes until they are softened, stirring frequently. Add the tomatoes, tomato paste, and spices. 

  4. Add in the ground beef and gently break up the chunks with the back of the spoon. Cook until the beef is no longer pink.

  5. Stir in the beans and corn until the chilli is well combined. Cook on low heat with the lid slightly ajar for an hour or so until it has thickened and reduced down a bit. 

  6. Serve with the chopped cilantro, chopped chilies, green onions, shredded cheese, and sour cream if you desire.

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There are a few options for keeping your food hot for your picnic. If your picnic spot is a little off the beaten path, pack the chilli in a screw top thermos or metal canister which are easy to carry in a bag or backpack. Serve in enamel bowls, which help to retain heat. 

If you are heading out in your backyard or not traveling far for your winter adventure; once the Dutch Oven has cooled slightly wrap and tie a dish or tablecloth around the whole pot. It makes it easy to hold and handle while you carry it in your sled, cart, or your car. 

Your cooler isn't just for keeping items cold. The insulation of the cooler also keeps heat in as well. An hour before you leave for your picnic, heat your oven at 300 F. If you can find a few bricks (yes bricks) lying around the house or garage, place them into the oven and heat them for about 30 minutes.  Using a potholder, pull out the bricks and wrap them with a thin dishcloth. Place and layer the bricks in the cooler. Be careful that the bricks don't touch the bottom of the cooler because they may warp or melt the bottom. Nestle the bricks around the Dutch Oven and any other dishes that need to be kept warm. This can be heavy so save your back (and frustration) and use a wheeled cooler or sled. 

Everything seems to slow down in winter and getting the family all dressed for a winter outing can be an ordeal, to say the least. Prepare the chilli a day or two in advance to save some time when everyone can't seem to find their other mitten! Plus it tastes better when it has thickened and the flavours have subtlety melded together.

Recipe & Photography by Alanna O’Neil
You can follow her on Instagram here.