Spicy Vegetarian Chili

READY IN: 1hr 10mins
Recipe by Athena Ann

Healthier than regular chili, great flavor, great spice and I bet you won't notice there is no meat!

Top Review by Andi of Longmeadow

You can't go wrong with this one! A perfect dish that is so deletable, and so easy to make you would of thought this was made for you. The spice (heat) level was so perfect, no one will get their mouth burnt off, although I added some extra hot-sauce to mine, because I adore very hot and spicy food items. The only small change I made was just adding some fresh garlic (x-tra) but other then that, stayed true! Thanks for posting! Made for my PAC baby - Spring 2012.

Ingredients Nutrition


  1. In a large pot heat olive oil. Add onion and peppers (for extra leave ribs and seeds in the habanero and jalapenos). Sauté for 10 minutes. Add water, black beans. kidney beans, tomatoes, bouillon cube, bay leaves, chili powder, cumin, smoked paprika, cayenne, liquid smoke, and salt and pepper. Bring to a boil reduce heat and simmer for 10 minutes. Add 1/2 can beer (drink the rest if you are over 21), boca meat, and corn. Cover and simmer for 30-45 minutes.
  2. Top with cheddar cheese and sour cream.
  3. Optional: Serve over rice.

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