Vegetarian Chili

Album: Landmarks | Brian Blade & The Fellowship Band

Every chef has their own version of chili to present at chili contests across the land. My vegetarian chili has a dark, deep flavor due to the presence of cocoa and cinnamon. It stands up well to cold winter nights. Make cornbread to go along with this chili for a stellar pairing.

I had the privilege of seeing Brian Blade perform several pieces from his epic album, Landmarks, in 2022. It was a magnificent concert and there was a moment of humor when he forgot the name of his own album. It happens to all of us.

Album Pairing: Landmarks | Brian Blade & The Fellowship Band

🎵 Listen to the album while you cook or eat 🎵

Make Vegetarian Chili

Vegetarian Chili

Every chef has their own version of chili to present at chili contests across the land. Mine has a dark, deep flavor due to the presence of cocoa and cinnamon. It stands up well to cold winter nights. Make cornbread to go along with this chili for a stellar pairing. I had the privilege of seeing Brian Blade perform several pieces from his epic album, Landmarks, in 2022. It was a magnificent concert and there was a moment of humor when he forgot the name of his own album. It happens to all of us.

Ready in 1 hour hour 10 minutes minutes

Active time 30 minutes minutes

Servings 8

Ingredients  

• 3 Tbsp canola oil
• 2 large onions
• 3 bell peppers mix of red, orange, and yellow
• 2 Tbsp chili powder
• 1 ½ Tbsp ground mustard
• 1 ½ tsp cumin
• 1 ½ tsp cocoa
• ½ tsp cinnamon
• 28 oz can diced or whole tomatoes
• 3 cans of kidney beans undrained or a mix of kidney, white, and black beans
• 1 C water
• 6 oz tomato paste
• 2 limes for serving
• 1 avocado for serving
• Shredded sharp cheddar cheese for serving

Instructions

1. In a dutch oven, warm 3 Tbsp canola oil over medium-high heat. Chop onions and bell peppers while oil is heating. When oil is shimmering hot, add onion and peppers. Cook, stirring occasionally, until onions and pepper are soft.
2. Add 2 Tbsp chili powder, 1 ½ Tbsp ground mustard, 1 ½ tsp cumin, 1 ½ tsp cocoa, and ½ tsp cinnamon, and cook for 30 seconds to 1 minute until fragrant, stirring constantly.
3. Add canned tomatoes, beans (including their liquid), 1 C water, and tomato paste. Once the chili reaches a simmer, reduce heat and simmer rapidly, uncovered, for 40 minutes until the chili is thickened, stirring frequently.
4. Ladle chili into bowls. Cut limes into wedges and cube avocado. Place lime wedges, avocado cubes, and shredded cheddar on the table for toppings.

Notes

Serve with cornbread.

Album: Landmarks | Brian Blade Fellowship

Keywords bean and onion chili, easy chili recipe, healthy chili, hearty vegetarian meals, meatless chili, vegetarian chili

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