Spicy Vegetarian Chili

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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.

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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.

Rock Your Socks Off Turkey Chili

Spicy Vegetarian Chili

makes a big pot, serves eight

Print this Recipe!

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.

138 thoughts on “Spicy Vegetarian Chili

  1. Oooh… I love all the veggies and spices you’ve used (and the beer – inspired)!

    (How did you keep from picking off and eating all those crispy cheesy bits from the scones? That’s my favorite part!)

  2. Great minds think alike – I just made portobello & black bean chili today with avocado sour cream. Perfect for the chilly rainy weather moving in this week. I did not however, make those divine looking scones! Nor have I figured out how to use my new camera yet – your pictures are exquisite.

  3. Dear Joy,

    Thanks for throwing the entire contents of your fridge into your chili; it validates my existence…because I do the same thing when I make soup. I feel like I can add a plethora of things to a pot and it can turn out magical (*disclaimer* MOST of the time).

    Also, I’m REALLY glad you made this chili because I didn’t put two-and-two together about eating the scones with a savory dish; I was still stuck on what kind of tea I was going to pair with them because I am a dweeb.

    Affectionately,
    Amy

  4. I am such a sucker for any type of chili. It doesn’t even have to be cold outside–I’ve been known to make chili in the middle of July. It’s just so good!! Your version is definitely gonna have to be added to the chili lineup. :D

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