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Spicy Vegetable Chili

There are few things in life that give me as much pleasure as a nice hot bowl of chili on a cool summer night. One of those things is being able to eat that chili without worrying about my health. Good news: not only is this vegan chili recipe tasty, healthy, and aromatic, it's also super easy to make.

A good hearty meat dish can cheer me up on even the gloomiest of days, but what's more is staring back at a flat belly in the mirror. Enjoy this flaming hot stew with a side of bread, pasta, or maybe just a cold beverage.

Vegetable Chili Recipe

If you like the roof of your mouth to taste like a nuclear explosion on the sun, this isn't the recipe for you. However, if you don't mind having a slight runny nose while spooning down a helping of one of the most flavorful vegan dishes I've ever tasted, the dish below has you covered.

This above-average spicy vegan chili recipe can be summed up in one ingredient: Trinidad scorpion peppers. It turns out, the dried and flaky version of this pepper is a lot less brain-melting than the ripe red flesh. As a bonus, it actually makes a meatless chili... delicious?

Whether or not you're vegan, all-vegetable chili requires a lot of seasoning and spices to become as flavorful as the traditional ground beef style. To compensate, I grabbed the hottest spice in my cabinet and sprinkled a good half-teaspoon into the pot. The result? A surprisingly good and not heart-burning stew! Enjoy:

Spicy Vegan Chili Recipe

Prep: 15 min | Cooking: 30 min | Total: 45 min

Serves 6-8


  • Olive oil (2 tbsp)

  • Carrots, chopped (2 medium size carrots)

  • Celery, chopped (2 stalks)

  • Green bell pepper, chopped (1 bell pepper)

  • Onions, diced (1 cup)

  • Powdered garlic (1/2 tbsp)

  • Dry white wine (1/4 cup)

  • Chili powder (1 tbsp)

  • Cayenne (2 tsp)

  • Cinnamon (1 tsp)

  • Paprika (1 tsp)

  • Trinidad scorpion pepper flakes (1/2 tsp)

  • Salt (1/2 tsp)

  • Ground black pepper (1/2 tsp)

  • Diced tomatoes (two 14.5-oz. cans)

  • Black beans (one 15-oz. can)

  • Kidney beans, drained (one 16-oz. can)

  • Pinto beans, drained (one 16-oz. can)

  • Vegetable stock (2 cups)


  1. Heat oil in a large pot on medium-high heat. Add carrots, celery, green peppers, and onions. Saute for 8 minutes or until carrots are somewhat tender.

  2. Add garlic and white wine and let simmer for a minute, stirring constantly. Mix in chili powder, cayenne, cinnamon, paprika, Trinidad pepper flakes, salt, and black pepper.

  3. Add tomatoes, black beans, kidney beans, pinto beans, and vegetable stock. Bring to a simmer, then reduce heat to low. Cover and allow to simmer for 15 minutes. Remove from heat and serve.

History of Chili

There are many people, chefs and otherwise, who have claimed responsibility for composing the world's first chili recipe. However, As with many Mexican-esque dishes, the very first recorded instance of chili comes from Central America during the dawn of Spanish expeditions.

While exploring the conquered Aztec city of Tenochtitlan in 1529, a Franciscan friar observed a good many locals consuming a particularly fragrant stew, one seasoned with vegetables and chili peppers. He wrote down these accounts, and they would become one of the only fragments of evidence to the first chili dish.

Like the Aztec city, the Spanish would also steal credit for chili itself. Once cattle were brought to the New World, a new stew was invented to take the prize: basically the original chili but with pieces of dried beef.

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