Very Spicy Veggie Chili

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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

(Photo attributed to author: jeffreyw)

Very Spicy Veggie Chili Recipe-

  1. In a Dutch oven or large, deep skillet, heat the olive oil over medium-high heat.
  2. 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.
  3. Add in the onions and garlic and sauté about 2 more minutes, until becoming translucent and fragrant.
  4. 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.
  5. Add in the coffee and simmer until nearly completely reduced, 30 seconds or so should do it.
  6. 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.
  7. 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.
  8. 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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22 thoughts on “Very Spicy Veggie Chili

  1. Never heard of chili with chocolate and coffee in it, but I gotta say, it sounds like it’s very much worth a try!

  2. I’m no vegan or veggie, but I would have to say this dish sounds very good. Think I’ll give it a go. Could you add meat, say, ground beef, perhaps?

  3. I have some vegetarian friends I’ve been wanting to invite over for dinner and was looking for something really good to serve – this chili sounds perfect, thanks!

  4. This seems like a recipe that could be adjusted to personal tastes in many ways. With meat, or totally vegan, super spicy hot or less so, over rice or not, and many different topping options. The chocolate and coffee, I agree, have to be the defining ingredients in what makes this Very Spicy Veggie Chili so unique and special. Definitely will try this one, thanks so much.

    • Zane, totally agree, this recipe can be adjusted to a million different tastes and culinary preferences. And yes, it is the cocoa and coffee that sets it apart from other chilis.

  5. You know, I had some chili with coffee and chocolate in it years ago – a Mexican family served it. I was fantastic! And I have ever since been searching for a good recipe that would recreate that wonderful taste. Thanks so much for posting this, Marv – and I assume you can put some meat, like ground beef in it, if you want to, right?

  6. Coffee and chocolate?! Very intriguing. And if the Old Silly says it’s good, then I will take a chance and try this one out, for sure.

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