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.
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.