Best Vegetarian/Vegan Spicy Chili

Ingredients

Required (Non-spices)

• 1 onion

• 4 garlic cloves

• 1/2 inch fresh ginger (or spice, listed in spices)

• 28oz Fire Roasted Crushed Tomatoes

• 1 limes

  • 1 lime juiced

  • 1/2 TBSP lime zest

• 1 jalapeño

• 3 TBSP olive oil

  • This is for sauteing

• 1 TBSP butter

  • Sans or sub for vegan version

• 1 can Red Kidney Beans 15oz

• 1 can Pinto Beans 15oz

• 1 can Navy Beans 15oz

• 2 Tomatillos

• 1 zucchini

• 1 yellow squash

• 1 1/2 cups vegetable broth

Required Spices

• 4TBSP chili powder

  • If you are nervous about heat, cut this in half, you can add in more chili later into the recipe, or when you make it next!

• 2 tsp paprika

• 1 tsp turmeric

• cardamom 1/2 tsp

• cayenne 1 tsp

  • If you are nervous about heat, cut this in half, you can add in more chili later into the recipe, or when you make it next!

• ginger 1/2 tsp (or fresh, listed in hard ingredients)

• coriander 1 tsp

• cumin 1/2 TBSP

• cinnamon 1/2 TBSP

• Kosher Salt

Toppings/Garnish (Optional/Mix and Match)

• Sour Cream

• Shredded Cheddar Cheese (Tillamook is our favorite)

• Avocado slices

• Lime Squeeze

• Tortilla Chips (as dip, or crushed on-top)

Recipe

1. Dice the Onion roughly

2. Roughly Chop all your Garlic

3. Roughly Slice your Ginger

4. Roughly Chop the Jalapeño

   1. leave in seeds for more flavor and heat.

   2. The smaller you chop, the hotter it is.

5. Add Olive Oil to Med-high skillet and allow to heat.

6. Once heated, saute the Onion on Med-high 5 minutes, throw in some Kosher salt

   1. While the Onion Sautes, gather your spices all together in a cup off to the side

      1. 4TBSP chili powder

      2. 2 tsp paprika

      3. 1 tsp turmeric

      4. 1/2 tsp cardamom

      5. 1 tsp cayenne

      6. 1/2 tsp ginger

      7. 1 tsp coriander

      8. 1/2 TBSP cumin

      9. 1/2 TBSP cinnamon

7. Add garlic, ginger, and diced jalapeño and saute for 1 minute

8. Add the gathered spices and mix for 30 seconds

9. Add 28 oz of crushed tomatoes

10. Immediately scrape the bottom of the pot with a wooden spatula or spoon to get the tasty food particles off the bottom of the pot. Mix for 30 seconds.

11. Heat for 5 minutes, siring occasionally

    1. While heating, rough-chop your tomotillos

12. Add 1.5 cups of vegetable broth and mix

13. Add the 2 chopped tomotillos

14. Fully juice 1 lime into the pot, add 1/2 TBSP lime zest

15. Put the lid on, and bring to a boil

16. Once boiling, remove the lid, and reduce heat to med-low

17. Do a taste test and spice/salt accordingly.

    1. Remember! This will be reduces, and butter will be added.

    2. If looking for more spice, add it in!

18. Add the 3 cans of drained beans

19. Reduce the liquid well, for 20 minutes or so. stirring occasionally

    1. Make sure to stir up the bottom, otherwise the beans will settle and stick.

    2. While reducing, cut your zucchini and yellow squash into bite-sized pieces

20. Once done reducing, add the zucchini and yellow squash and 1 TBSP of butter

21. Cook for 15 minutes stirring and scraping the bottom occasionally until the squash is soft but firm.

Conclusion

And there you have it! You’re very own Vegetarian Spicy Chili! This is one of my favorite dishes to make, I just love the spices and I can’t get enough beans! Please let me know your thoughts!