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Spicy Vegetarian Chili

December 14, 2010 by Joy the Baker 148 Comments

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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.

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Filed Under: Dinner, Gluten-Free, Recipes, Savory

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  1. Parisa

    October 24, 2019 at 3:45 pm

    FYI i have been making this chili for years for veggie and non veggie friends alike and it is ALWAYS a hit. I don’t usually do the beer because my family is Muslim, but i have in the past. It’s great either way. I love how comforting and full of veg it is.

    Reply
    • Alex Be

      July 2, 2022 at 1:13 pm

      Where did the scone recipe go?!? ?

      Reply
      • Abby Mallett

        July 6, 2022 at 5:23 pm

        Hello! Sorry about the scone recipe disappearing, but it is inspired by this recipe from Suzanne at NY Magazine. I’ll link it for you here.

        Reply
  2. Megan R.

    February 9, 2017 at 2:12 pm

    It’s 2017 and this is still the best chili I’ve ever found. Thank you, Past Joy for providing this wonderful recipe :)

    Reply
  3. Rose

    June 24, 2014 at 6:50 pm

    Really good chili! I didn’t use the bbq sauce but added: 2 oz bittersweet chocolate, dash cinnamon, 3 tablespoons tomato paste and 1 small can tomato juice. Nice complex flavor for vegetarian chili!

    Reply
  4. Aqiyl Aniys | Natural Life Energy

    March 21, 2014 at 8:16 pm

    Great recipe. This chili will warm me up in a second!

    Reply
    • Jelena

      June 11, 2022 at 4:07 pm

      Hi, the scone recipe link no longer works. Is it some where else on your website ?

      Reply
      • Abby Mallett

        June 20, 2022 at 10:37 am

        Hello! I’m so sorry you’re right, it seems the link isn’t working. The recipe is inspired by a NY Magazine recipe so I will link it for you here

        Reply
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Trackbacks

  1. Let There Be Mild + Individuals Who've Made Errors - KitchenDyes says:
    February 13, 2023 at 8:40 pm

    […] bringing dinner to a vegetarian pal tonight so I gathered all of the components for this classic JTB recipe for spicy veggie chili. Then, in fact, I’ll make a batch for our household so the children have an appropriate car for […]

    Reply
  2. Soup Recipes to Warm You Up This Winter – Shopwell Blog says:
    March 5, 2016 at 5:38 pm

    […] I love making chili in a slow cooker and letting its smells linger throughout the house. This spicy vegetarian chili recipe over on the Joy the Baker blog is perfect for a hearty weeknight meal. Or a Super Bowl party […]

    Reply
  3. Vegan Cooking - sabreman | Pearltrees says:
    July 2, 2015 at 5:04 am

    […] Chocochili – Vegaaniruokablogi. Spicy Vegetarian Chili. […]

    Reply
  4. 21 Ways To Make Healthy Chili | Onlinetroubleshooters.com says:
    January 23, 2015 at 12:07 am

    […] joythebaker.com […]

    Reply
  5. Fall Recipes | The Rise Project says:
    October 7, 2014 at 12:09 pm

    […] two favorite chili recipes are Joy the Baker’s Spicy Vegetarian Chili and Cookie & Kate’s Sweet Potato Chili. Both staples in our home. If you’re really […]

    Reply
  6. Some Like It Hot | SHINY | PRETTY | HAPPY says:
    October 7, 2014 at 7:22 am

    […] Spicy vegetarian chili […]

    Reply
  7. What We’re Eating This Week: September 7-12 | Scissors and Spool says:
    September 14, 2014 at 4:00 pm

    […] Spicy vegetarian chili from Joy the Baker […]

    Reply

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