Monday, October 22, 2012

Best Ever Power Packed Vegetarian Chili

A few weeks ago I made Chad the most carnivorous chili I could have dreamt (seriously that is a word in Florida.  Spell check really needs a regional button.) dreamed up.  He actually reviewed it as "stupid good".  Like as is so good, he couldn't come up with the words (that must be an Iowa thing).  I guess that was quite the compliment!  So, that being said...  With so much going on in our lives that revolves around the health of our loved ones, I have really been focused on eating healthy.
So, I decided to create a vegetarian version of this hearty chili that Chad is head over heels in love with (you will see his tomorrow).  This is stick to your ribs good.  The Best Ever Power Packed Vegetarian Chili has 3 cans of beans!  It is so hearty you won't need a side of anything to go with this chili and its ready in 30 Minutes.  SCORE!

Rustic chopped veggies makes this feel even more hearty as you chop down on the thick and rich meatless chili.  Not to mention a jalapeno pepper perfect for spicing things up a bit.  Comfort food that is truly healthy is perfect for us.  Munchkin and I love love love this and I am sure you will too!


With love from our simple kitchen to yours. 


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Italian Chili:  Flavorful, delicious chili with an Italian flair!

This Rock 'em, Sock 'em Chili features layers of flavors, and warm you to the bone properties that will keep them coming back for more!

The Best Ever Power Packed Vegetarian Chili
serves 6 (total of 12 cups)
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
6 cloves garlic, pressed or grated
2 jalapeno pepper, (veins and seeds removed), minced
1 bottle pale ale beer
3 bell peppers (red, yellow and green)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can navy beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes, no salt added
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon oregano
½ teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoons kosher salt
½ teaspoon black pepper

In a large 12 quart stock pot over medium heat, warm oil.  Add onions.  Cook until translucent, about 3-5 minutes.  Add garlic and jalapeno, cook for 30 seconds.  Add bell peppers and toss to coat.  Sauté peppers for 5 minutes.  Deglaze pan with beer (pour into pan and scrape bottom of pan to released bits from bottom).  Add beans, tomatoes and spices. 

Stir to combine well.  Simmer for 15-20 minutes.  Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted


  1. I have had chili on the brain lately - sounds wonderful. Hope everybody is well - take care and have a lovely week Donna!

  2. this would be perfect for my husband. might surprise him with it tonight even though he loves his meat too!

  3. Wow it really does look like a meaty chili! Great recipe, love the beer addition

  4. This looks wonderful. I love the photography. I liked this recipe so much I featured in on the Friday Five over @Feed Your Soul -

  5. That looks fantastic - hearty is definitely the right word!

  6. You lost me with the beer....guess I'll use some veggie broth or tomato juice. Don't think I want to give my 4 and 6 year old grandkids beer.

    1. Bea, you could replace the beer with vegetable broth. However it cooks off during cooking. Hope that helps! Enjoy.

    2. i would omit the can of navy beans and add some zucchini and some carrots.

    3. Sounds great! Let us know how it goes.

  7. Making this tonight - my son is vegetarian which complicates dinner time! Added a can of corn and a zucchini, cut back on salt, but added a bit of sugar. We'll see what the guys think!

  8. This chili is soooooo good. Thanks so much for your generosity in sharing your wonderful recipes! I've prepared this one many times, always to an enthusiastic audience. My favorite addition is chopped baby bella mushrooms; they add a nice layer of flavor and a meaty texture. Because they're chopped, my mushroom-hating husband is none the wiser and the chili is one of his favorite dishes. Cornbread fritters/hoe cakes go especially well with it. I toss my cumin seeds in a dry skillet over a medium-high heat briefly, till they're fragrant, before I crush them. It's worth the extra little effort. I also use fire-roasted tomatoes. No one in our house likes pale ale, so I've been using the bock beer my guys drink, which adds a nice depth of flavor. Yum!


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