You know how many times I’ve said BeeBop is a real meat-and-potatoes man, right? Which is why I never in a million years would have thought that he’d go for this chili. It’s vegetable chili. Not an ounce of meat in sight. Really. And, believe it or not, it’s one of his favorites!
This recipe originally came from an Oxmoor House cookbook titled The Low-Fat Way to Cook. Those folks at Oxmoor House have some really awesome publications. They’re the people that bring you Cooking Light, Southern Living and so many more cookbooks and magazines. So you know before you start that if a recipe comes from their presses it’s a winner.
This is another of those time-tested recipes that I fall back on time and time again. I don’t call it vegetarian chili because it does use beef stock, but you could substitute a vegetable stock if you really wanted to take it to that level. We don’t tend to do much meatless around here so we keep the beef stock. Do what you like I always say.
2 tblsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 carrots, chopped
3 garlic cloves, finely minced
4 cups beef broth
1 15-oz. can kidney beans, drained
1 15-oz. can pinto beans, drained
1 14.5-oz. can diced tomatoes with juice
1 6-oz. can tomato paste
2 tblsp chili powder
3/4 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp cinnamon
1/8 tsp Tabasco
1 jalapeno, seeded and chopped
1 bay leaf
Garnishes: Shredded cheddar cheese, sour cream, cilantro and finely chopped green onion
Before you start, go ahead and get all your chopping and dicing and mincing done. Here’s a little tip for you: see the small cutting board in the photo? That’s one I use only for onions, garlic and hot peppers. Keeps those flavors off the big all-purpose board so they don’t get into something like, for instance, a pie crust.
Place a large dutch oven or stock pot on medium-high heat. Add the olive oil, onion, green bell pepper, carrots and garlic to the pan and sauté until crisp-tender.
Add the tomatoes, tomato paste, jalapeno and Tabasco.
Next add in the spices. And, don’t be afraid of adding cinnamon to your chili. I know most people associate the taste of cinnamon with sweets, but on its own cinnamon is quite savory. It really adds a little something-something in the background of your chili.
Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, for approximately 45 minutes. Stir occasionally. Ladle chili into serving bowls and top with garnishes as desired. Makes about 9 cups.
- 2 tblsp olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 carrots, chopped
- 3 garlic cloves, finely minced
- 4 cups beef broth
- 1 15-oz. can kidney beans, drained
- 1 15-oz. can pinto beans, drained
- 1 14.5-oz. can diced tomatoes with juice
- 1 6-oz. can tomato paste
- 2 tblsp chili powder
- 3/4 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp cinnamon
- 1/8 tsp hot sauce
- 1 jalapeno, seeded and chopped
- 1 bay leaf
- Place a large dutch oven or stock pot on medium-high heat. Add the olive oil, onion, green bell pepper, carrots and garlic to the pan and sauté until crisp-tender. Add the remaining ingredients. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, for approximately 45 minutes. Stir occasionally. Remove the bay leaf before serving. Ladle chili into serving bowls and top with garnishes as desired.
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