This Very Spicy Veggie Chili recipe is taken from our All-American Vegetarian and Vegan page. The use of coffee and chocolate gives it a unique flavor unlike any other chili I have ever tried or prepared. And, for you strict vegans, Very Spicy Veggie Chili can be prepared in true vegan style, it only becomes less than vegan with the use of condiment toppings.
Very Spicy Veggie Chili Recipe-
- 2 tbsp. extra-virgin olive oil
- 1 large yellow onion, peeled and rough chopped
- 2 large bell peppers, 1 red and 1 orange, cored, de-seeded, and rough chopped
- 2 large carrots, peeled and chopped fine
- Freshly ground coarse sea salt
- Freshly ground black peppercorns
- 8 large cloves garlic, peeled and chopped fine
- 4 tbsp. dark chili powder
- 1 tbsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. dried oregano
- 2 chipotle chili peppers in adobo sauce, chopped
- 1 habanero pepper, seeds left in, and chopped fine
- 2 cups, cooked sweet corn kernels
- 1 tbsp. tomato paste
- 1/2 cup strongly brewed dark roast coffee
- 1 (4 oz.) bar, Hershey’s unsweetened baking dark chocolate, chopped fine
- 1 (28 oz.) can whole plum tomatoes, crushed by hand or with potato masher
- 2 (15 oz.) cans pinto beans, drained and rinsed
- 1/2 cup chopped fine fresh cilantro
- Optional toppings: shredded sharp cheddar cheese, chopped fine green onions, plain Greek yogurt, shredded lettuce, sliced avocado
- In a Dutch oven or large, deep skillet, heat the olive oil over medium-high heat.
- Sauté the bell peppers, carrots, and bell peppers, with 1/2 teaspoon each of salt and pepper, stirring often, until carrots start softening—7 or 8 minutes.
- Add in the onions and garlic and sauté about 2 more minutes, until becoming translucent and fragrant.
- Now add in the cumin, coriander, oregano, chipotle, chili powder and tomato paste and continue to cook, while stirring, until the tomato paste is brick red, about 4 minutes. Make sure the mixture is not sticking to the bottom of the skillet—if so, add just a dash of water, scrape the bottom and stir until the mixture is moistened well again.
- Add in the coffee and simmer until nearly completely reduced, 30 seconds or so should do it.
- Stir in the chocolate, beans, jalapeno pepper, corn kernels, and tomatoes, with 2-1/2 cups water, and adjust the heat to where the mixture is cooking at a mild simmer, then add the cilantro in, stirring and blending well throughout.
- Stirring every now and then, let the chili simmer-cook, uncovered, for about 1-1/2 hours, until becoming a bit thickened. If you like a really thick chili, simply cook longer, uncovered. Be sure to occasionally stir, scraping the bottom, to make sure nothing is burning and sticking to the skillet down there. Also, about 1 hour into the cooking, do a taste test, see if the salt and pepper levels need adjusting.
- To serve your Very Spicy Veggie Chili, ladle generous portions into serving bowls, but still leaving some space for toppings. Have set on the table dishes holding the various toppings for each person to choose from. My personal favorite is first a layer of shredded, sharp cheddar cheese, followed by a layer of shredded lettuce, and some slices of avocado on top.
Note: Very Spicy Veggie Chili also tastes great served on top of a mound of freshly steamed rice.
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