You didn’t think I’d show you how to make those delicious Jalapeno Pepper Jack Scones and not show you how to rock them out with some chili, did you!?
Yea… you’ve got some cooking to do.
I’ll leave you to it… besides, I’m totally busy shopping for cheek stain online.
I manage to throw, darn near, the entire contents of my fridge in my chili.
Beer, barbecue sauce, every vegetable trying to half rot in my crisper, loads of beans and spices by the handful.
The spice below is a steak seasoning. I know… I’m a cheater. But it’s so good! Steak seasoning is full of coarse sea salt, black pepper, garlic bits, sometimes some red chili flakes, and some secret goodness that they don’t list in the ingredients. I love the little boost this seasoning adds to chili powder and cumin.
Oh… and you can totally put it on steak too. Duh.
Make some chili. Make some scones. Smell up your house. Warm up your insides.
Spicy Vegetarian Chili
makes a big pot, serves eight
3 tablespoon olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, diced
3 small cloves of garlic, diced
1 medium jalapeno pepper, seeds removed and diced
1 cup beer (or vegetable stock if you like)
3 heaping tablespoons steak seasoning
2 heaping tablespoons chili powder
1 tablespoon cumin
1 teaspoon coriander
1/3 cup barbecue sauce
1 15-ounce can black beans, rinsed
1 15-ounce can kidney beans, rinsed
1 15-ounce can garbanzo beans, rinsed
1 28-ounce can diced tomatoes
2 or 3 cups vegetable stock, depending on how soupy you want it.
1 cup corn kernels, frozen
In a large pan over medium flame, heat olive oil. Add onions and saute until translucent and slightly browned. Add the bell peppers and zucchini and cook for four or five minutes, until they begin to soften. Add garlic, jalapeno and all of the spices into the cooking vegetables. Cook for two minutes.
Deglaze the pan by adding one cup of beer to the hot pan and scraping the bits off the bottom of the pan. There’s lots of flavor there. Once the beer has stopped sizzling, add the barbecue sauce, beans, diced tomatoes and vegetable stock. Bring to a low boil and cook for about 15 minutes. Add the frozen corn and cook for another 5 minutes. Serve warm topped with pepper jack cheese. This chili is delicious the next day… and the day after that too. Lasts up to six days.
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I’ve read and loved your blog for awhile, Joy. Just a suggestion for another chili night – another delicious thing to put in veggie chili is mole sauce (although probably instead of bbq sauce, otherwise too many flavours, maybe?).
Proof that chocolate makes everything better. :)
i like this!
Why Thank you, Joy. This looks amazing indeed! Nom nom! Perfect for a chilly night. Forecast says -20 degrees Celsius here, better start cooking!
That is -4 degrees Fahrenheit!
Dear Joy, what kind of beer would you recommend putting in the chili? The only beer I normally have on hand is a few bottles of Dos Equis.
dos equis would be totally fine. i think i used a japanese beer.
Smoked beer is the best for chili! I recommend “Rauchbier Schlenkerla Heller Bamberg”. Its a German beer you can find at most large liquor stores.
Yeah! Thanks for the great recipe! I’ve been bored with my version of Vegetarian Chili.
Ooh, definitely passing this one onto my mom, who has been a vegetarian for many years now. I’ll be trying it myself soon! Thanks for sharing this, Joy. It looks warm, comforting and absolutely delicious.
I’m always on the hunt for good vegetarian chili! Thanks for sharing!
Do you have any recommendations for steak seasoning? Do most have the same spices in them?
I used McCormick.
I used to work for McCormick. Fun.
Their Montreal Steak seasoning is the best I think.
Joy! This looks so so so delicious I can’t wait to try both. I have done a post about you +these recipes on my blog, do take a look! :)
xo
I always use loads of corn, i love fresh corn in chili.
It’s zero degrees outside right now and the heat from chili and scones would be awesome!
McCormick steak seasoning is literally my favorite thing ever…it’s good on everything: toast with cream cheese, vegetables, eggs. I could probably eat it by the spoonful if I wanted to.
These two recipes look delish…I’ll definitely be making them in the next week or so :)
this looks SO good
thanks for sharing :O)
that looks wonderful! (:
Mmmm chili sound so warm in my belly right now.
my boyfriend wanted to make dinner for my family last night so i suggested that he make the chili and scones. they came out amazing! thanks for the inspiration!
i love this!
Pefect idea! I am making this tonight.
yummm, one question, where did the stevens section go???? come back, stevens! are you too busy chasing a (possibly imaginary) moth?
I totally admire this chili – ’tis the season for a dish like this and I love all the ingredients that you incorporated.
I also totally admire you for shopping for cheek stain online – I would never be able to decide.
Thanks for the post and recipe!
I’m definitely going to try this recipe. I make a mean turkey chili with pumpkin puree in it, but I’ve never been able to find a great vegetarian option…thanks! I like thick chili, so maybe I’ll add the pumpkin puree to your recipe??
Love the veggie chili. Mine has one sweet potato chopped up, and I add root veggies–parsnip, rutabaga, turnip (one of each), as well as a couple of carrots. For broth, I like to use “Better than Bullion,” which comes in veggie, chicken or beef flavor. It’s a bit salty, but if you don’t use too much, it’s chock-full of good stuff.
O MY GOODNESS! i need to go make chili right now.
this looks so good. SO good.
?
i made both last night and it was so tasty. i added carrots omitted the zucchini because of what i had in the house. the scones were fab-u-lous! thanks joy!
holy delicious! i want a big, huge bowl of this pronto!
Making it right now for our Christmas Even dinner. With the pepperjack scones, of course!
thanks so much for the delicious recipe.
WOW!! Just made this for my family and it’s awesome :D I adjusted it for my mom’s sensitive stomach; didn’t put the jalapeño in it and, turned out great!! Put a dollop of sour cream in it and it’s pretty tasty as well. Awesome recipe! num num :)
This chili is amazing! It is a nice change from traditional chili recipes. I served it over rice, which was really delicious. I will be making this again and again!
so my green pepper had a mealworm it in. i properly freaked out before burying it in the trash. my zucchini was also bad on the inside. i need a new grocer. i used the juice from the beans too. i’ve never done that. i’m afraid of the bean juice usually (maybe because i call it bean juice), but it gave the chili a nice thickness.
even with those hiccups, this turned out spectacular. less veggies was not necessarily a bad thing. this made 7 . . . 7! two-cup servings. holy bananas. i am up to my ears in chili, but my roommate is happy.
i used Spike seasoning (to reduce the sodium cause it’s salt free). they make great stuff. i also added a tablespoon of Worcestershire sauce, cause i’m adventurous. that turned out nicely. i used only vegetable broth, though i had a Guinness in the fridge (i was just too scared to cook with beer, also, i save the Guinness for my irish car bomb cupcakes).
excellent recipe. lots of spice. lots of protein (yay beans!). lots of love. the scones are a perfect complement. joy, you are my apron-wearing hero.
Yumm!!! Love the veggie chili, it’s cold here in the Midwest. Mine has a shredded carrot , along with an extra can of beans and tomatoes. While I was rummaging I found some shredded cooking chocolate and threw that in too. Going with the Martha Stewart skillet cornbread for dinner.
Great Recipe, Joy
I just made this chili for my sister who is a vegetarian and she loved it! My boyfriend liked it too. I made it spicier by adding Serranos instead of jalapeños and keeping some of the seeds.
Thanks for the recipe Joy!!
Oh, my. I made this for Christmas Eve, with great success. So I made it again for New Year’s Eve for a group of friends, and they loved it – one of the guys didn’t believe it didn’t have meat in it because it was so hearty. And now I’m planning on taking it to a work party next weekend since there will be vegans and vegetarians there, and I need something that will please a variety of palates – thanks for this great recipe!
I will for sure be making this tonight with the Jalepeno scones!
went to whole foods to attempt to buy a nonalcoholic beer for this baby, apparently if you are under 21 you can’t even buy nonalcoholic beer…
HOWEVER
they helped me think of a lovely alternative ‘ginger beer’ (ginger ale by the ginger people)
added it. t’was simply lovely.
my family loved this chili :-) Thanks joy!!
that’s really good thinkin!
Could you put up a printer friendly link for this recipe? Thanks!
how could i forget that!? you got it!
Wow just made this on my limited student budget, changing amounts so it only made enough for two and added homemade roti and it was the best dinner I’ve had in awhile. Thanks for sharing it!
Add a generous tablespoon of smoky paprika and it will blow your taste-buds!
nice one – i think veggies kinda need more spices and stuff to give that depth of flavour you get with meat so bet this totally works. i sometimes add bulghur wheat for a bit of added texture and much more natural than fake mince ;) definitely gonna try this, thanks!
Hey
been frequenting your site quite abit for the past few days.
i must say, its amazing!!
theres just ONE thing missing from your site though… :)
and i LIKE and i LOVE button!!! :D
superb stuff!!
Just made this tonight for my meat-eater parents and we all loved it. I didn’t have jalapenos so I used these horribly mean peppers they keep in the freezer, my fingers (and mouth) still tingle… also, used more peppers, an old eggplant and no zucchini. And less beans (only 2 cans). I also added oregano, more cumin, paprika, around half a cup of tomato juice that was waiting in the fridge, and some crumbled tofu. And more beer instead of stock. It was delicious, comforting, thick and just plain winner. Thank you for sharing your recipe. I’ll make the scones next time (didn’t have the ingredients needed). They look like they’d go perfectly with this chili.
Also, thank you for making me laugh. I love the way you write, the way you think… you’re funny and interesting and your posts often make my day. Thank you. Have a good day!
Between the chili and the scones, I’m ready to make supper this weekend. Thanks for making it easy, and delicious for me. Yum! :)
I made this for dinner tonight, it was soooo good! I was too lazy to do the scones, but I can only imagine. Can you please have a cookbook so I don’t have to greasy up my phone whilst cooking and following the recipe :)
the cookbook is on the way!
this is the first chili im gonna try making. How long should i cook the chili for? couple of hours?
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