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Spicy Vegetarian Chili Recipe

Spicy Vegetarian Chile Recipe





6-8 Cups of fresh diced tomatoes

(or 1 large (28oz) can of diced tomatoes)

2-4+ diced hot peppers such as Serranos

4 chopped sweet red peppers or bell peppers

2 onions, chopped

6 cloves of garlic, minced

2 cans (15 oz) of kidney beans, drained

2 cans (15 oz) of black beans, drained

(or use other beans like pinto beans)

1-2 cups of water (or broth of choice) 

1 Cup of Corn, optional

2 tablespoons of chile powder 

1 teaspoons of ground cumin

Salt & Pepper to taste

1 teaspoon of olive oil

Toppings: Chopped green onions, cheese, avocado, cilantro



Add oil to large Dutch oven or stockpot over medium-high heat, add onions and sauté until softened, about 5 minutes. Add garlic and spices and peppers and sauté for a couple minutes. Next add the remaining ingredients and bring to a low simmer for about an hour. Serve topped with fresh chopped green onions, cilantro, and shredded cheese or cubes of avocado.


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