Don't-Miss-The-Meat Vegetarian Chili

Don't-Miss-The-Meat Vegetarian Chili


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Making a good chili, it turns out, is all about developing flavor. When you have meat, the meat does the job for you; all that fat emerges and serves as a flavor amplifier. When making a vegetarian chili, you've got to compensate. This recipe is from the awesome blog

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Serving Size / Yield

6 servings


  • 2 Tbs. olive oil
  • 1 onion, chopped
  • 1 orange pepper, chopped
  • 1 yellow pepper, chopped
  • 1 jalapeno, chopped
  • 1 28-oz. can tomatoes
  • 1 12-oz. bottle amber ale or porter
  • 2 15-oz. cans red kidney beans
  • 2 15-oz. cans black beans
  • 2 Tbs. white wine vinegar
  • 5 cloves garlic, minced
  • 2 Tbs. chili powder
  • 1 Tbs. toasted coriander, ground in a coffee grinder
  • 1 Tbs. toasted cumin seed, ground in a coffee grinder
  • 2 Tbs. chopped chilis in adobo
  • 1 Tbs. sweet smoked paprika
  • salt to taste
  • Garnish:
  • sour cream
  • chopped cilantro
  • sliced scallions
  • shredded smoked gouda
  • tortilla chips

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Heat 2 Tbs. olive oil in a heavy pot over medium heat. Add onions and peppers and jalapenos and saute until everything's tender but not brown. Add a pinch of salt. Add tomatoes, 3 cups beer, beans, white wine vinegar, garlic, all the spices (the coriander, chili powder, etc.), the chilis in adobo: basically everything except the garnish. Give another good pinch of salt, bring to a boil and lower to a simmer. Stir and wait; let it reduce and thicken. It takes 20 - 30 minutes. Make sure to taste as you go, adjusting for salt and, if necessary, vinegar (that white wine vinegar can really help.)

This recipe and photo are posted with permission from the Amateur Gourmet.

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