Vegetarian Chili

Vegetarian Chili

July 22, 2020


  • 6 Large Tomatoes
  • 32 oz Diced Canned Tomatoes
  • 3 Canned Chipotle Peppers in AdoboSauce
  • 1 Medium White Onion
  • 2 Garlic Cloves
  • 1 Green Bell Pepper
  • 1/2 Cup Frozen Yellow Corn
  • 1 Tbsp Chili Powder
  • 1 Tbsp Paprika
  • 1. 5 tsp Cayenne Pepper
  • 1 Cup Chopped Cilantro
  • 1/4 Cup Shredded Cheese


  1. Preheat oven to 400 degrees.
  2. Coat the Roma tomatoes in a little oil and salt and place on a lined sheet tray. Roast in the oven for about 15-20minutes or until they have some color exposed.
  3. Sweat in a soup pot on medium high heat, onion and garlic. When there is sheen on the onion, add pepper and season with the coffee grounds.
  4. Add your roasted tomatoes and add the rest of your spices to the pot. Let the flavor absorb for 2-3 minutes, thenadd your canned tomatoes and kidney beans.
  5. Bring this up to a boil and then lower the heat so the chili will be at a continuous simmer. Let this simmer for 1 ½hours. Taste the chili every half hour to see if the flavor needs to be increased with the spices.
  6. Add your frozen corn then let it sit another½ hour.
  7. Garnish with shredded cheddar and whole cilantro leaves.

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