Vegetarian Chili

Author: 
Nick Kindelsperger
  • 2 Tablespoons  olive oil
  • medium white onion, chopped
  • orange bell pepper, stemmed, seeded, and chopped
  • yellow bell pepper, stemmed, seeded, and chopped
  • jalapeno, stemmed, seeded, and diced
  • (28-ounce) can whole tomatoes
  • (12-ounce) bottle porter or amber ale
  • (15-ounce) cans red kidney beans
  • (15-ounce) cans black beans
  • 2 Tablespoons  white wine vinegar
  • garlic cloves, minced
  • 2 Tablespoons  chili powder
  • 1 Tablespoon  ground coriander
  • 1 Tablespoon  ground cumin
  • chipotle chilies in adobo, chopped (about tablespoons)
  • 1 Tablespoon  sweet smoked paprika
  •   salt
  • scallion, ends trimmed, thinly sliced
  •   sour cream
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 orange bell pepper, stemmed, seeded, and chopped
  • 1 yellow bell pepper, stemmed, seeded, and chopped
  • 1 jalapeno, stemmed, seeded, and diced
  • 1 (28-ounce) can whole tomatoes
  • 1 (12-ounce) bottle porter or amber ale
  • 2 (15-ounce) cans red kidney beans
  • 2 (15-ounce) cans black beans
  • 2 tablespoons white wine vinegar
  • 6 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 chipotle chilies in adobo, chopped (about tablespoons)
  • 1 tablespoon sweet smoked paprika
  • salt
  • 1 scallion, ends trimmed, thinly sliced
  • sour cream
When it comes to chili, I am a man with opinions. I had my first awakening in college with the kind of strict, fundamentalist Texas chili that eschews both beans and tomatoes. For years I just assumed that was the final word on the subject, and I annoyed friends and relatives if any chili didn't meet those specifications. Luckily, I've lightened up over the years, and have come to even appreciate the Cincinnati-style chili that I grew up on. But vegetarian chili? Can such a thing even exist? After an epic Thanksgiving week, I was looking for a meat -free meal that could still stand up to the cold weather. I was drawn to this recipe from The Amateur Gourmet. No, this isn't quite the same thing as my beloved Texas chili, but it is feisty and surprisingly filling for a recipe that doesn't contain any meat. The bulk of each bite comes from beans and bell peppers, while a dose of chipotle gives it a smoky edge. The best part is that it all comes together in about 45 minutes.

Directions RichSnippets

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Recipe Details

Preparation Time: 
15 minutes
Cooking Time: 
30 minutes
Total Time: 
45 minutes

Nutrition

Calories per serving:

384 calories

Dietary restrictions:

High Fiber

Daily value:

19%

Servings:

14
  • Fat 92g 142%
  • Carbs 866g 289%
  • Saturated 15g 74%
  • Fiber 303g 1,210%
  • Sugars 114g
  • Monounsaturated 52g
  • Polyunsaturated 21g
  • Protein 284g 567%
  • Cholesterol 0mg 0%
  • Sodium 11,578mg 482%
  • Calcium 2,159mg 216%
  • Magnesium 2,206mg 551%
  • Potassium 17,753mg 507%
  • Iron 91mg 506%
  • Zinc 35mg 234%
  • Phosphorus 4,976mg 711%
  • Vitamin A 1,773µg 197%
  • Vitamin C 1,465mg 2,442%
  • Thiamin (B1) 16mg 1,078%
  • Riboflavin (B2) 4mg 249%
  • Niacin (B3) 49mg 247%
  • Vitamin B6 10mg 490%
  • Folic Acid (B9) 3,704µg 926%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 42mg 210%
  • Vitamin K 319µg 399%
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