The Best Vegetarian Chili You Will Ever Taste

Submitted by Chefsalad

"Based on Recipe #73166, feel free to adjust this to your own preferences- add whatever vegetables you like, adjust the jalapeño/cayenne and sugar according to your taste, add more vegetable broth if you don't care for the taste of beer, and feel free to add lots more garlic."

 

• Ready In: 1hr 15mins
• Ingredients: 25
• Serves: 6-10

ingredients

• 1 tablespoon olive oil
• 2 carrots, diced
• 2 onions, diced
• 1 tablespoon 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
• 1 tablespoon cumin
• 1 tablespoon cocoa powder
• 1 tablespoon dried ancho chile powder
• 1 tablespoon sriracha sauce
• 1 teaspoon black pepper
• 1 teaspoon coriander
• 1 teaspoon dried oregano
• 1⁄2 teaspoon cayenne
• 1 -2 tablespoon brown sugar
• 1 cup vegetable broth
• 1 cup espresso
• 1 cup dark beer
• 2 (15 ounce) black beans
• 2 (15 ounce) cans kidney beans
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) diced tomatoes (I like fire roasted)

directions

1. Heat olive oil in a large stock pot over medium heat. Add carrots, onions and salt and saute 5-10 minutes.
2. Add zucchini, jalapeño, bell pepper, and chili peppers and continue sautéing 5 minutes.
3. Add garlic and seasonings (including brown sugar) and saute 1-3 more minutes.
4. Add broth, espresso, beer, beans, tomato paste, and diced tomatoes and simmer for 30 minutes-1 hour.