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.
Parisa
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.
Megan R.
It’s 2017 and this is still the best chili I’ve ever found. Thank you, Past Joy for providing this wonderful recipe :)
Rose
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!
Aqiyl Aniys | Natural Life Energy
Great recipe. This chili will warm me up in a second!
Nina Max
Dear Joy,
Have I told you how utterly happy this recipe makes me? Not only is it delicious and adored by all members of my family (which is only 3, but still), but it makes my life so much easier, and consequently relaxing and more enjoyable. Once a pot of this is made—I make half of it with turkey to satisfy my carnivorous husband and daughter—I can relax for the rest of the day knowing dinner is a mere reheat away.
The recipe makes enough for two dinners, one the day I make it and one for the freezer, plus a lunch or two. So really, one little batch of this chili makes my life better for at least two whole days. Thank you, thank you, for my new favorite chili recipe.
Nina Max
I’ve had this on my “Recipes to Try” Pinterest board for a while now. Finally got around to making it yesterday and I LOVE it! I made mine slightly less-spicy, to be kid friendly. Also, I added sauteed ground turkey to half the batch, for the carnivores in my family. So good, I think it’s the steak seasoning that really puts it over the top for goodness.
Thanks Joy!
Maggie
I made this tonight and it is my favorite meatless main TO DATE! I added shredded carrot because I needed to use it and some paprika. I think I might use a touch less steak seasoning next time because we like our chili with Fritos and cheese and it was a little salty. But still SO good and I can’t wait for leftovers. Thanks for the great recipes!
Mandy
I make this dish twice a month. I freeze half of it and eat a cup of it every day for lunch during the week. It’s warm and filling and healthy. I love it!
matt
this is the first chili im gonna try making. How long should i cook the chili for? couple of hours?
Gina
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 :)
joythebaker
the cookbook is on the way!
Emily Ayers
Between the chili and the scones, I’m ready to make supper this weekend. Thanks for making it easy, and delicious for me. Yum! :)
Kloe
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!
JasSethi
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!!
veggiepotluck
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!
Paul
Add a generous tablespoon of smoky paprika and it will blow your taste-buds!
Megan
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!
liz
Could you put up a printer friendly link for this recipe? Thanks!
joythebaker
how could i forget that!? you got it!
natalia
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!!
joythebaker
that’s really good thinkin!
Hannah
I will for sure be making this tonight with the Jalepeno scones!
Natasha F.
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!
Ali
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!!
Marty
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
Danielle
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.
Erin
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!
Gina
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 :)
Sarah H
Making it right now for our Christmas Even dinner. With the pepperjack scones, of course!
thanks so much for the delicious recipe.
the blissful baker
holy delicious! i want a big, huge bowl of this pronto!
lisa
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!
ria
O MY GOODNESS! i need to go make chili right now.
this looks so good. SO good.
?
Jessica
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??
Joy
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.
Scarletta @ Scarletta Bakes
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!
anna
yummm, one question, where did the stevens section go???? come back, stevens! are you too busy chasing a (possibly imaginary) moth?
Ernestine
Pefect idea! I am making this tonight.
kristina
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!
joythebaker
i love this!
Andrea
Mmmm chili sound so warm in my belly right now.
Hannah @ Bake Five!
that looks wonderful! (:
betty
this looks SO good
thanks for sharing :O)
Kelsey
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 :)
Maria Trader
It’s zero degrees outside right now and the heat from chili and scones would be awesome!
Laura
I always use loads of corn, i love fresh corn in chili.
Dragon Fruit
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
Emily
Do you have any recommendations for steak seasoning? Do most have the same spices in them?
joythebaker
I used McCormick.
Christina of Form V Artisan
I used to work for McCormick. Fun.
Kathryn
Their Montreal Steak seasoning is the best I think.
Debbie B.
I’m always on the hunt for good vegetarian chili! Thanks for sharing!
Georgia @ The Comfort of Cooking
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.
c. michele
Yeah! Thanks for the great recipe! I’ve been bored with my version of Vegetarian Chili.
Sarah McD
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.
joythebaker
dos equis would be totally fine. i think i used a japanese beer.
Caleb
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.
Tora
Why Thank you, Joy. This looks amazing indeed! Nom nom! Perfect for a chilly night. Forecast says -20 degrees Celsius here, better start cooking!
Tora
That is -4 degrees Fahrenheit!
Jen
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. :)
joythebaker
i like this!
Jessica @ bake me away!
Yummm. I’ve put beer in borracho beans, but never chili (duh, why not?). I like how this uses 1 cup of it. This means I can drink the rest of it with my chili. :)
Cate
Chili is my favorite food EVER…. and cheek stain is pretty awesome too- have you ever tried Tarte cheek stain from Sephora? It’s fancy and the colors are gorgeous :)
Alicia
Yum! Perfect for this time of year. Lovely with the scones I’m sure!
sarah
So I misread “cheek stain” to be “cheek satin” and I interpreted that to be you telling the internets that you were doing some online underwear shopping! What kind of mind goes there?!? (Apparently mine does) oops. I use benefit benetint cheek stain but when I put it on my lips it barely lasts an hour so I wouldn’t recommend it for that. But otherwise I like it.
jenna
mmmm…i’m still dying over the scone with chunks of cheese in them. Now this??!?? You know what Ill be feasting on this weekend!
Caryn
Dinner question: answered!
Yum!
Verelle
Chili is also great for the next few months! I always try to make extra so I can put some in the freezer for easy dinners :)
Amber
Warm up?! Bah! You want cold, baby? I’ve seen cold! lol North of 55 man, that’s cold… South of 49, you got nothin on this! ^_^ GIMME POUTINE
Erin Mowry
LOVE that brown and white bowl! So cute! The chili looks wonderful too!
Erin {erinink.etsy.com}
Pretty. Good. Food.
Don’t judge me, but I think I’ll totally add some spicy turkey sausage to this already awesome sounding recipe!
Some Maintenance Required
You must be a mind reader. How else could you have known that chili was the first thing that came to my mind after reading yesterday’s scone post? Can’t wait to make/consume both!
sheila @ Elements
Looks wonderful, Joy! I’ve never made chili with beer before, but I’ve been meaning to try it. Hmmmm…I wonder what kind of beer would work best? Since we eat a lot of chili in the winter, I guess I’ll just make it with a different beer each time and see which one gives the chili the best flavor. :)
Katie
I’m so glad you did a veggie chili recipe! I was just thinking I wanted to make some the other day :)
kristy c
benefit = best check stain. check it.
Wendy
This looks delicious – perfect for a cold day like today!
mika
yummmm. Looks perfect for a cold, dreary winter day. Love that it’s vegetarian too – hard to find good, hearty veggie chili.
as for the cheek stain: ok, so I’m more of a lip stain girl, but most of the cheek stains double as lip stains and I’ve tried a lot of them out (Tarte, Benefit’s Benetint, Josie Maran, Vincent Longo, Hard Candy, DuWop). Several of them are sticky/would prob feel weird on cheeks, several of them fade within an hour of application, and several of them just did not appear on my cheeks without heavy application (this might be my fault, I have dark skin :)). Best out of the bunch was Vincent Longo, by far.
Yum Yum Tables
What a perfect pair…YUM!
laura
thanks for posting this – looks so great! good vegetarian chilis are hard to come by. :)
Tracy
Steak seasoning is truly magical…nuff said!
Sabah S.
YUM! btw, Benetint cheek stain= awesomeee!
Sam
Superb looking chili. If, ahem, one were thinking of adding some turkey sausage at what point in the cooking would it go in?
thanks!
joythebaker
cook the sausage with the onions.
laura @ alittlebarefoot
this looks excellent. i love chili, but i hate to admit i’ve never made a vegetarian version before! now is the time.
monica
I honestly have never made chili before because I thought it took HOURS to make… I think I might try this now… :)
Megan
Now I know what to make for dinner. Thanks Joy. :)
lia
oo, looks great! Might have to whip up a bowl of this while cleaning out my fridge before the holidays.
Also, if you’re looking for a good cheek stain, BECCA’s beach tints can’t be beat- you don’t need much and they last forever :) kinda pricey, but well worth it! (http://www.beccacosmetics.com/p27/Beach-Tint/product_info.html)
Byn
re: cheek stain. i have used benefit’s benetint for years. a little goes a long way, so it lasts forever.
check it: http://www.sephora.com/browse/product.jhtml?id=P1272&shouldPaginate=true&categoryId=5333
Elizabeth B
BBQ sauce in chilli…. genius!!!! Must try next time I make some.
Estela @ Weekly Bite
This is perfect Chili weather! All I’m eating is soup now-a-days. I can’t eat much else with these freezing temps!
HappyWhenNotHungry
It’s freezing outside and the perfect weather for warm chili! This looks amazing. Thanks for sharing!
Maria
My kind of chili! It is snowing here, I could really use a bowl today!
Kylie @ A Hungry Spoon
Confession: Despite being a vegetarian for the past 6 years, I still keep a bottle of steak seasoning on hand…and I use it liberally when needed :) Who ever got the idea that seasoning that good had to be reserved for meat only?!
Your soup recipe looks fantastic–every time I make a big ol’ pot of vegetarian chili it seems like I throw in new and different ingredients, but I have yet to use beer…definintely need to add that to the list :)
Half Assed Kitchen
Those scones and this chili? Sounds scrumptious!
Jules
Thanks this looks yummy!
P.s if you are still looking for cheek stain I highly recommend one of the tarte ones – they are like push-pops! I have had a pink one for years and it is still going strong!
Heather (Heather's Dish)
i never would have thought to add the steak seasoning, but i can only imagine it’s perfect for something hearty like chili! great idea!
Katrina
This chili looks perfect for the cold weather we’ve been having here in Ottawa. Thanks for the recipe!
Tiffany @ Conor & Bella
This looks so warm and comforting! Perfect for these cold nights we’ve been having.
Cathy B. @ Bright Bakes
awesome! love all the veggies:)
love,
cathy b. @ brightbakes
Jennie @ Oh, Sweet Day!
I do the same, just start throwing whatever I can in my chili!!! Love how robust in everything yours is, minus the meat- who would know though!
Jessica @ How Sweet It Is
You read my mind for a pairing with the scones!
Stephanie
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!)
Silvia
This is a great idea, I’m going to try it as soon as possible!
Julie Anne Rhodes
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.
Jessica
Woot! Throwing everything in there is the way to go!
Amy @ Serve At Once
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
Sasha @ Global Table Adventure
heh heh dweeb is such an awesome word.
Kocinera
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
Christina of Profresh Style
I wish there was some way to save your recipes in like a recipe saving button. SERIOUSLY.
Allie (Live Laugh Eat)
Everything but the fridge chili is the best kind! I kind of love that you add beer to it.
finkalixius
oh lord im hungry now..:))
peachkins
This looks soooooo frigging good!!!!
Cristella
VEGGIE CHILI! Thanks so much, Joy, for thinking about us non-animal eaters! Definitely trying the recipe out sometime.