Spicy Vegetarian Chili Recipe

Its been a great fall! We have so enjoyed the warm fall in N.E. Ohio. The great weather actually gave our garden a chance to produce a ton of tomatoes and some of the best peppers we have ever had. We are still trying to figure out what to do with the ghost peppers. When we purchased the pepper plant it was marked as a Serrano. Yes we were surprised when the peppers started to produce. This wasn’t any kind of Serrano pepper we every had. First thing we tried the peppers in was a stuffed Bread and it was spicy!!! Then we decided to put one (yes only one!) into our Vegetarian Chili.

Vegetarian Chili

This turned out to be a great decision to add the ghost pepper to the Vegetarian Chili. It added a nice spice and a really nice fruity flavor. I don’t know about you but we love to experiment with new flavors. It is so much fun to play with something like the ghost pepper (for the first time ever having one) and discover YES, they are super spicy but the best part they are also bright and floral.

Vegetarian Chili

As the days get colder don’t we all want to have those warm and cozy comfort foods. When I was a kid we had chili often. I guess my Mom was way ahead of her time because most of the time our chili was meatless. I just remember it was always one of my favorite dinners.

We loved this vegetarian chili so much we had it for breakfast one day! Then with the leftovers we baked a potato. Added the vegetarian chili, cheddar cheese, sour cream and chopped onions. This was one of the best potatoes I ever had and the first time I have ever added chili to my baked potato. I usually don’t like to mess with a classic baked potato (sour cream, onion, salt, pepper!!!). I mean why mess with perfection. But NOW, the only way I want a baked potato is going to be topped with this spicy vegetarian chili.

After having this savory vegetarian chili take out baked potato to an epic level. we decided to make a chili dog. I know hot dogs aren’t vegetarian but WOW what a great way to have a chili dog. This vegetarian chili made this the best hot dog ever!!! Even better than those yummy hot dogs you get at the local Lowes store. Haha yes I rarely go into Lowes without a little mustard and ketchup on my t-shirt. . .why do those food trucks insist on being out in that parking lot!!! I mean I am helping the local economy. . .RIGHT! But now that I’ve had this chili dog its the only way I want a hot dog. I mean check out this hot dog!!!!

Now if you want to try a Spicy Turkey Chili. Please check out our Turkey chili recipe or our white bean chili recipe and let us know what you think!

Spicy Vegetarian Chili Recipe

This is the best spicy Vegetarian chili-it's delicious and has a nice spicy kick. If you're looking for a lower calorie spicy chili, this is the recipe for you!!!
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Course: Main Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 262kcal


  • 1/2 Tablespoon Olive Oil
  • 1 Large Onion
  • 1 Clove Garlic
  • 4 Tablespoon Chili Powder
  • 1 Tablespoon Cayenne Pepper Optional use only if you want it spicy
  • 1/2 Tablespoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Oregano
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 1/2 Tablespoon Vegetable bouillon Or Chicken Bouillon
  • 32 Ounces Spicy Chili beans
  • 16 Ounces Kidney Beans Drain the Kidney Beans
  • 30 Ounces Diced tomatoes 2 – 14 1/2 ounce cans
  • 1 bottle Dark Beer


  • Chop Onion and Slice Garlic
  • Sauté Onion and Garlic. When the onion starts to get soft add the spices – Chili powder, cayenne pepper, Cumin, Salt, Black Pepper, Onion Powder, Garlic Powder, and Oregano. Sauté for 2 minutes
  • Cook the Onion, Garlic and spices for about 2 minutes until the flavors are mixt togegher. This really enhances the spices
  • Add Diced tomatoes to Onion Mixture. Stir into onions and spices
  • Add Kidney Beans
  • Add Chili Beans
  • Mix Boullion into 4 cups of water. (Or add Chicken Broth)
  • Add Bottle of dark beer
  • ONLY if you want it really spicy add Ghost pepper or Habanero Pepper We did!!!!
  • Simmer for one to two hours.
  • Enjoy. I like to serve with sour cream, shredded cheese, a little fresh Jalapeño and green onions if I have them in the house.


Calories: 262kcal | Carbohydrates: 44g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 1665mg | Potassium: 1079mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1584IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 6mg
Tried this recipe? We’d love to hear from you!Mention @bellylaughliving or tag #bellylaughliving!
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