Chili/ Vegetarian

Vegetarian Chili

On the menu tonight – Vegetarian Chili! After I made the Diner Chili, Audrey wanted some of my vegetarian chili. Who am I to hold out? So of course I’d make a batch of my vegetarian chili! This one is also really easy to make. The trick to making just about any dish is the preparation. I roasted the jalapeno and poblano peppers yesterday. Today, all I had to do was dice the onion and mushrooms. There wasn’t much to do with the other ingredients except measure them out.

This dish is totally vegan. We usually add some sour cream and maybe a little shredded cheese to top it, but if that’s not your thing – don’t. This is a super hearty and flavorful chili, even if you eat meat I invite you to try this dish. I’ll eat this in a bowl, but if you really want to guild the Lilly put it over a baked potato or in a sour dough bowl – you’ll be living large!

Vegetarian Chili

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By Patrick Dulmae Serves: 8-12
Prep Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour 15 minutes

Vegetarian Chili


  • 1 28 oz can diced tomatoes
  • 2 14 oz cans fire roasted diced tomatoes (Hunts or Muir Glen preferred)
  • 1 can kidney beans – drained & rinsed
  • 1 can tri-color beans– drained & rinsed
  • 1 Vidalia onion diced
  • 2 jalapenos, seeded and roasted
  • 4 cloves garlic, minced
  • 8 Baby Bella Portabella mushrooms, diced
  • 1 poblano pepper, seeded and roasted
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 3 tbsp Chili powder
  • 1 tbsp Tomato paste
  • 3 tbsp Extra Virgin Olive Oil
  • ¼ tsp Cayenne Pepper
  • Kosher salt
  • Shredded cheddar cheese for topping
  • Chopped cilantro for topping
  • Sour Cream for topping



Pre-heat oven to 350 degrees.


Once the oven gets to temp, roast the jalapeno and poblano peppers approximately 45 minutes. Alternatively, if you have a gas cook top, roast the peppers directly on one of the burners, then put in a zip lock bag. Once the peppers cool cut into a small dice.


In a large pot, add the olive oil, onion, garlic, tomato paste, and spices (to bloom).


Once the onions are translucent, add the tomatoes and roasted peppers.


Low simmer for 1 hour. If you can wait, let it cool and refrigerate overnight and serve the next day. Chili is always better the next day. 


Serve with some grated cheddar cheese, finely chopped green onion, finely diced Vidalia onion, and sour cream. Can be served in a bowl, bread bowl, or over a baked potato.

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