Vegetarian Chili

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
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
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