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Spicy Vegetarian Chili


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  • 3 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 zucchini, diced
  • 3 small cloves of garlic, diced
  • 1 medium jalapeno pepper, seeds removed and diced
  • 1 cup beer
  • 3 heaping tablespoons steak seasoning
  • 2 heaping tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 1/3 cup barbecue sauce
  • 1 15-ounce can black beans, rinsed
  • 1 15-ounce can kidney beans, rinsed
  • 1 15-ounce can garbanzo beans, rinsed
  • 1 28-ounce can diced tomatoes
  • 2 or 3 cups vegetable stock
  • 1 cup corn kernels, frozen


Adapted from


Step 1

In a large pan over medium flame, heat olive oil. Add onions and saute until translucent and slightly browned. Add the bell peppers and zucchini and cook for four or five minutes, until they begin to soften. Add garlic, jalapeno and all of the spices into the cooking vegetables. Cook for two minutes.

Deglaze the pan by adding one cup of beer to the hot pan and scraping the bits off the bottom of the pan. There’s lots of flavor there. Once the beer has stopped sizzling, add the barbecue sauce, beans, diced tomatoes and vegetable stock. Bring to a low boil and cook for about 15 minutes. Add the frozen corn and cook for another 5 minutes. Serve warm topped with pepper jack cheese. This chili is delicious the next day… and the day after that too.

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