This delicious vegetarian chili is packed with hearty beans, warming spices, and a couple secret ingredients for a super flavorful and healthy meatless meal. Serve with cornbread!
Raise your hand if you’re doing somersaults over the earth-shattering name of this recipe.
VEGE. TARIAN. CHIL. EEEEE!
I couldn’t call it “classic” because it has hummusapien-esque ingredients like cinnamon and cacao and you’re probably all like “who the heck puts chocolate in chili” and I’m like “this girl!”
I couldn’t call it “healthy” because…well isn’t that implied?
I couldn’t call it “hearty” because…see above.
So I called it “Vegetarian Chili” and hoped that you’d not judge a book by its boring cover. Anywho, I have a love love relationship with chili because it’s so darn simple. You dump everything in the pot, let it cook away (the longer the better, my loves), and thank the heavens for a stick-to-yo’-bones meatless meal in a bowl that’ll keep you full for all the hours.
No, it doesn’t taste like chocolate. Do you want it to? I can’t lie…I’ve been known to double the cacao powder. Don’t I always? Along with the cinnamon, chocolate really deepens the flavor. Life’s too short for lame chili. Put some pep in your dinner step!
I made a batch of cornbread muffins to accompany this lovely vegetarian chili and I must say, crumbling a muff on top was by far my favorite serving method. Cornbread in every single bite was what I wanted and cornbread in every single bite was what I got.
The first time I made this I added a quarter teaspoon of cayenne and it was like HELLO. If you like things really spicy, go for it. If not, de-seed the jalapeño and find spice in your life outside of this chili.
I love Thursdays because they’re almost Friday which is almost the weekend. Also, Rent Pandora is on right now and I’m feeling like super giddy and weird.
Yeah, I like plays.
But not as much as I like you and this chili!!
- 2 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 large carrot, finely diced
- 1 large stalk celery, finely diced
- 1 jalapeño, diced (remove seeds if you don't like spice)
- 2 tbsp parsley, finely chopped (optional)
- 2½ tbsp chili powder
- ½ tbsp cocoa powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp sugar
- ¼ tsp cinnamon
- ½ tsp salt + black pepper, to taste
- 1-28oz can diced tomatoes, with juices
- ¼ cup tomato paste
- 1-15oz can pinto or black beans, drained and rinsed
- 1-15oz can red kidney beans, drained and rinsed
- Add olive oil to a large pot or dutch oven over medium heat. Once hot, add onion and a pinch of salt and pepper. Cook for about five minutes.
- Add pepper, carrot, celery, and jalapeño and cook for another five minutes. Add parsley, chili powder, cocoa powder, cumin, smoked paprika, oregano, sugar, cinnamon, salt, and pepper. Cook for about a minute.
- Add diced tomatoes, tomato paste, and beans, stirring to combine. Bring mixture to a boil then reduce heat to medium low and simmer (there should be tiny bubbles), uncovered for at least 30 minutes or ideally two hours for the most flavor. Serve with crunchy corn chips or cornbread and sliced jalapeños if desired.
DID YOU MAKE IT?!
I love seeing your creations! Let me know how you liked this recipe in the comments below or snap a pic on Instagram with the hashtag #hummusapien! You can also upload a pic to the Hummusapien Facebook page. I love to re-post my favorites!