This vegetarian (vegan, depending on the beer you use) chili has bold Southwestern flavors and is so heartwarming on a cold wintery night– Perfect by a roaring fire with your honey…but also wonderful for the whole family! I like to use fresh grilled corn briefly roasted in a hot oven for this recipe. It gives the kernels that wonderful fire-roasted taste that adds a special touch but you can use canned (no added salt or sugar) or frozen corn if you’d like to cut on preparation time. If you want more of a “meaty” chili, you can add 2 cups of rehydrated TVP (trust me, it doesn’t sound appealing but WOW is it superb, you’d think it’s ground turkey or beef–the texture, the taste!). I serve my chili with my deliciously moist Corn bread (or Vegan Corn bread if you prefer). It’s absolutely delightful!
Vegetarian Chili
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 4 tsp chili powder
- 3 tsp cumin powder
- 1 1/2 tsp ground thyme
- 1/2 tsp ground chipotle powder
- 1/8 tsp smoked paprika
- 2 bay leaves
- 1 tsp salt
- 1 28oz can crushed tomatoes (no added oil or sugar)
- 1 Tbsp tomato paste
- 4 cups water
- 1 bottle 12oz of dark beer of your choice (you can also use non-alcoholic beer)
- 3 large l lb -13 oz cans organic small red beans, rinsed well and drained
- 1 large 1 lb- 13 oz can organic black beans, rinsed well and drained
- 4 fresh ears of corn husked
- 2-3 Tbsp stone ground corn meal depending on how thick you like it
Instructions
- Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and onion and sauté for 4-5 minutes.
- Add the chili powder, ground cumin, thyme, chipotle, smoked paprika, salt and bay leaves and continue to sauté over medium heat for another 5 minutes.
- Add canned ground tomatoes, tomato paste (TVP if using),water, beer and bring to a boil, reduce heat and continue to simmer for just a few minutes.
- Add the drained beans to the pot and stir gently.
- Continue to simmer covered for another 25-30 minutes.
- Meanwhile, grill your corn, if using fresh ears of corn as instructed above.
- Add the corn kernels to the chili (you can also use 1 1/2 cups canned corn, drained--no added sugar or salt).
- Add the stone ground corn meal, one tablespoon at a time, stirring in between each addition so it doesn't clump and you achieve the thickness you like.
- Turn off the heat and keep covered until ready to serve.
- If you'd like it a little creamier, you can take out some of the beans to grind them briefly in a food processor and put them back into the soup or better yet, you can use a stick hand blender to blend the soup to desired creaminess right in the pot (see below).
- I like to let my chili “sit” before I serve it so that all the flavors blend even more together and the texture is nice and thick.
This is a great tool to make your soup creamier and there is no extra mess as you use right inside the pot–no transferring to the blender and no extra dishes!
I’m literally eating my vegetarian chili while I’m reading this! It is a very similar recipe, minus the beer…I’m definitely going to try adding that next time! 🙂
Hahah Sandy, yes I think it gives it a wonderful flavor!! 🙂
This recipe looks tasty! I don’t drink alcohol. What could I use as a substitute for the beer? Thanks!
Hi Cathy, you could replace it with 3/4 cup water and 1/4 cup balsamic vinegar.
hello dear Catherine! let me tell you how much I appreciate your blog! it is fabulous,full of creativity, marvellous recipies!
…. how much you take us with hand, step by step , to teach us the new recipe with such precision, details and patience.
I love too your videos making in live in your kitchen, the recipies! you are so funny, natural, dancing and singing in the …kitchen, this way, you don’t need an umbrella as Gene Kelly!!
Dear Mrs cuisinicity, have a very good day, merry christmas and …for you and your numerous followers and fans: I put a small link https://www.youtube.com/watch?v=jVyTlCCGld8
et …vive le vent d’hiver!! joyeuses fêtes to everyone! Thank you so much! martine de France
OH MERCI MERCI Martine for your beautiful words, in English no less!!! They fill me with joy and keep me feeling like dancing in the kitchen!!! Thank you for the cute video, I LOVE IT and I am sure my Cuisinicity fans will get a kick (hahaha, pun intended!!) out of it! Bonne fetes a vous et a votre famille Martine de France!!! 🙂
On the stove – nice to be cooking up a storm again! It is hot here but I love chili!
Greg, So nice to have you back in the kitchen too! I LOVE your wonderful feedback! WELCOME to your new home!
fabulous!
YAY Robin!!! THANK YOU!
I’ve made several vegetarian chili recipes over the years. They all seemed a little lacking (of meat/flavor I suppose!). This recipie was really good. Best one I’ve found. I couldn’t find ears of corn during February, so I used frozen corn and roasted it by your directions instead. I used avacado as a garnish. This is a keeper.
Thank you Robin, I love to hear that! I like the avocado garnish, so delicious and nutritious! YAY!!!
Hahaha Julie, you are soooooo cute, I know EXACTLY what you mean!!! I LOVE LOVE LOVE your comment!! Thank you so much, and if it’s any consolation for no hungry crowd to feed tonight…you made my day! Thank you!!!
I just made this recipe this afternoon and the pot of fresh chili is sitting there waiting for a hungry crowd. I couldn’t resist; I’ve been sampling it and it’s absolutely delicious. Thanks for this recipe Catherine! It’s a shame though, I just found out that no one is coming home for supper tonight! It’s like being all dolled up and no place to go! 🙂
Oops, Linda, good catch! I meant crushed tomatoes!!! Thanks!
Thanks so much for sharing.. Just a clarification..
What is meant by ground tomatoes?
Can’t wait to try this!
Linda Vollers