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.
Same.
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!
CHILI all the days. can’t wait to make
Karlie recently posted…Wellness Wednesday // How Yoga Has Changed Me
I’m on board with that!
oOOH or should I say EEEE – Lady, THAT bowl looks wonderful! Now, I often put grated up dark chocolate and dark beer in my chili – but I haven’t tried cocoa – and now I must!
Shashi at RunninSrilankan recently posted…Review: Meal Delivery Service by Blue Apron
That sounds so delicious! I’m sure mine would be great with a few douses of dark beer and chocolate as well 🙂
Beautiful! Can’t wait to try it. And I have to admit I’ve been putting 2tbs of raw cacao in your slow cooker curried butternut squash chill for the past 12mnths , I make no apologies 😁
Holy moly I keep hearing all this talk about amazing results using cacao in chilis and its truly delish 🙂
i could dive into this bowl right now!
dixya | food, pleasure, and health recently posted…Fort Worth Food and Fitness Events in December
I practically did 🙂
I will make this with the chili blend from North Market Spices- it has cocoa powder in the blend!
That sounds s dreamy! PLEASE let me know how it turns out 🙂
Ahhhh fabulous idea, Jenny!
This looks delicious!!! I have one vegetarian chili recipe I use over and over again, so now I’m looking forward to trying a new and improved one! I have never used chocolate in chili, but it sounds great! Do you have any qualms about throwing everything in the crockpot after sauteing the veggies?
I added a bottle of Samuel Adams chocolate bock beer and let the chili simmer for two hours. It was good but even better the next day.
I made this chili tonight and it was the best vegetarian chili I’ve ever made. I did omit the cumin and added about a cup of water so it wasn’t as thick. I topped it with fresh cilantro which was a great addition. Thanks for posting this recipe!
Excellent chili! I added some water, a lot more salt because I’m a junkie. Lol! Great directions btw!
I just go ahead and put chocolate chips in it! Just a Tablespoon or 2? You will never taste it but trust me….I won a Chile cook off with a recipe like that!
Bean stew all the days. can hardly wait to make