This is the BEST chili I have ever tasted. I am not lying to you, it is hearty and comforting, with a little kick and still easy to make. I found this in a vegetarian cookbook my sister gave me a few years ago and have been making it ever since.

Have no fear, there is plenty of protein (provided by the beans) in this chili to keep it a filling meal and it might even trick those hard core meat eaters. HusbandPlzak was fooled for a while. hehe


Even though it is suppose to be one of those '30-minute meals' I think it tastes so much better the longer you let it simmer on the stove.

For my big time meat eating husband I add ground turkey cooked in a little oil and cumin. Then I add it to his portion of the chili. He claims this is the only way to eat it, but i disagree, i like it meatless. Plus it took him a long time to figure out it was vegetarian! (and that's saying a lot)

I like to top mine with sour cream, shredded cheese, and scallions. But chopped tomatoes, corn chips or yellow onions would be great additions as well.

Veggie Chili
Adapted from Veggie Meals

2 tablespoons vegetable oil

1 yellow onion, chopped

1 red pepper, seeded and chopped

1 green pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

4 cloves garlic, crushed and chopped

1 c. beer
32 oz crushed tomatoes

14 oz black beans

14 oz dark red kidney beans

1 tbsp ground cumin

2 tbsp chili powder

1 teaspoon coarse salt

1 cup spicy vegetarian refried beans

Toppings: Cheese
Chopped scallions
Sour Cream

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and sour cream.

Meal: Veggie Chili with Cheese and Scallion Cornbread