The Best Vegetarian Chili You Will Ever Taste
photo by Chefsalad
- Ready In:
- 1hr 15mins
- Ingredients:
- 25
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 2 carrots, diced
- 2 onions, diced
- 14.79 ml salt
- 1 zucchini, diced
- 1 jalapeno pepper, diced
- 1 1 yellow bell peppers or 1 green bell pepper, diced
- 2 chili peppers, diced
- 2-4 garlic cloves, minced
- 14.79 ml cumin
- 14.79 ml cocoa powder
- 14.79 ml dried ancho chile powder
- 14.79 ml sriracha sauce
- 4.92 ml black pepper
- 4.92 ml coriander
- 4.92 ml dried oregano
- 2.46 ml cayenne
- 14.79-29.58 ml brown sugar
- 236.59 ml vegetable broth
- 236.59 ml espresso
- 236.59 ml dark beer
- 2 (850.48 g) black beans
- 2 (850.48 g) can kidney beans
- 170.09 g can tomato paste
- 411.06 g diced tomatoes (I like fire roasted)
directions
- Heat olive oil in a large stock pot over medium heat. Add carrots, onions and salt and saute 5-10 minutes.
- Add zucchini, jalapeño, bell pepper, and chili peppers and continue sautéing 5 minutes.
- Add garlic and seasonings (including brown sugar) and saute 1-3 more minutes.
- Add broth, espresso, beer, beans, tomato paste, and diced tomatoes and simmer for 30 minutes-1 hour.
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