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Almost Vegetarian Chili

That chili flavor with all of the spice!
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Course MAIN DISHES
Cuisine American
Servings 8

Ingredients
  

  • 5 Medium Pasilla Peppers About 6"
  • 1 Red Bell Pepper
  • 1 Yellow Bell pepper
  • 1 Large Onion
  • 5 Garlic Cloves
  • 2 cans Black beans 15 oz
  • 1 can Kidney Beans 15 oz
  • 5 Roma Tomatoes
  • 3 Habanero peppers* See notes below for alternatives
  • 1 pkg Veggie Beef Crumble 10 oz
  • 2 Tbsp Unsalted Butter
  • 1 ½ tbsp Vegetable Oil
  • 1 can Tomato Paste 6 oz
  • 1 can Chicken Broth 15 oz, can use veggie broth instead
  • 2 Tbsp Olive oil
  • 1 Tbsp Worcestershire Sauce
  • 2-3 tbsp Honey to taste

Spices:

  • 3 tbsp Chili powder
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 1 tbsp Cumin
  • 2 tsp Black pepper
  • 2 Bay leaves
  • 1 tsp Dried Thyme
  • ¼ tsp Ground Cinnamon
  • Salt to taste

Instructions
 

Prep Ingredients:

  • Dice the pasilla peppers, red and yellow bell peppers, and Roma tomatoes.
  • Devein and deseed the habañeros, then dice (keep on habañero with all the seeds to add heat, if desired)
  • Dice the Onion
  • Mincing the Garlic clove

Cooking the Chili

  • Pour vegetable oil in the pan and set Heat pan on Medium/high
  • When the oil begins to shimmer add in and stir the onions.
  • After 1 min of cooking add 1 tsp of salt.
  • When the onions are lightly browned and translucent, add in the butter.
  • Once butter is melted add in the Garlic and cook for one min (until fragrant)
  • Add in the Roma tomatoes and stir to incorporate
  • Add in the dry spices and stir until fully mixed in.
  • Open all 3 cans of beans and pour the juice in first and stir
  • Add in the Worcestershire sauce, tomato paste, chicken broth
  • Pour in ¾ of all the peppers (including the one pepper with the seeds) and reserve a ¼ of all the diced peppers (bell peppers and hot peppers).
  • Add one can of black beans and one can of the kidney beans and stir
  • Add in the 2 bay leaves and bring to a boil.
  • Then lower the heat, cover, and simmer for 20 min.
  • Stir and remove bay leaves.
  • At this point you want to make sure the peppers are cooked through. Take one out and test one to verify.
  • Here you want to adjust the salt to taste.
  • Once the flavor is to your liking, you are going to want to use a stick blender and blend until the chili is slightly chunky. If you don’t have a hand blender you can skip this step. You will end up having a chunkier chili.
  • Add in remaining peppers, black beans and the veggie crumble to the pot.
  • Bring the pot back to a simmer and cover for 15 minutes.
  • After 15 minutes, stir the Chili and adjust now for sweetness. Add in the honey and stir.
  • Then add in olive oil stir until fully combined.
  • The chili is now ready to eat! Enjoy with your favorite of either rice or bread.

Notes

*Please note that this chili is even better if you eat this the next day!
*If you can’t find habañero’s you can substitute with 2 jalapeños and 1 serrano pepper (deveined and deseeded).
Keyword Chili