Texas-Style Vegetarian Chili

Texas-Style Vegetarian Chili

This vegetarian chili has deep smoky flavors complemented by hints of coffee and chocolate. With a bit of spice and a hint of sweetness, this may become your favorite chili!

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 1 large jalapeño, diced (seeds and ribs removed if you’d like less heat)
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground cayenne (or more, to taste)
  • 2 (14.5-ounce) cans petite-cut diced tomatoes
  • 2 tablespoons dark brown sugar or coconut sugar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon masa harina (see notes)
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 2 (15-ounce) cans small red beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1 tablespoon Nielsen-Massey Pure Coffee Extract
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  • 2 teaspoons Nielsen-Massey Pure Chocolate Extract 
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  • Fresh lime wedges
  • Grated aged white cheddar
  • Tortilla chips

Directions

In a heavy pot over medium heat, warm the olive oil. Add the onion and cook for about five minutes or until they begin to soften. Add the garlic and jalapeño. Cook for an additional minute or two. Add the spices and stir, just to coat, for a few seconds until they become fragrant. Add the tomatoes, sugar, salt, pepper and masa harina. Stir and add the beans, broth and extracts. Cover and bring to a simmer. Reduce the heat to low. Simmer covered for at least 30 minutes.

Serve with a generous squeeze of fresh lime juice and, if you’d like, some grated aged cheddar.

Notes:

No worries if you do not have masa harina. Masa harina is the fine corn flour used to make corn tortillas. In a pinch, if you do not have any, you can either grind two small corn tortillas in your blender or even a spice grinder for this recipe. No tortillas either? It’s fine–omit it entirely. The masa harina just thickens things up a bit and does add a small amount of flavor.

Beer or no beer? I’ve omitted beer from this recipe to keep it gluten-free, but you can absolutely add up to one bottle of beer. Add it with the tomatoes and simmer for just a minute. Omit the vegetable broth, unless you need to loosen things up a bit. Remember, it will no longer be gluten-free if you use beer.

Recipe by Taste Love Nourish

  • 60 ml extra virgin olive oil
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 1 large jalapeño, diced (seeds and ribs removed if you’d like less heat)
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground cayenne (or more, to taste)
  • 2 (410-gram) cans petit cut diced tomatoes
  • 2 tablespoons dark brown sugar or coconut sugar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon masa harina (see Notes)
  • 2 (430-gram) cans pinto beans, drained and rinsed
  • 2 (430-gram) cans small red beans, drained and rinsed
  • 350 ml vegetable broth
  • 1 tablespoon Nielsen-Massey Pure Coffee Extract
    Buy Now
  • 2 teaspoons Nielsen-Massey Pure Chocolate Extract 
    Buy Now
  • Fresh lime wedges
  • Grated aged white cheddar
  • Tortilla chips

Directions

In a heavy pot over medium heat, warm the olive oil. Add the onion and cook for about five minutes or until they begin to soften. Add the garlic and jalapeño. Cook for an additional minute or two. Add the spices and stir, just to coat, for a few seconds until they become fragrant. Add the tomatoes, sugar, salt, pepper and masa harina. Stir and add the beans, broth and extracts. Cover and bring to a simmer. Reduce the heat to low. Simmer covered for at least 30 minutes.

Serve with a generous squeeze of fresh lime juice and, if you’d like, some grated aged cheddar.

Notes:

No worries if you do not have masa harina. Masa harina is the fine corn flour used to make corn tortillas. In a pinch, if you do not have any, you can either grind two small corn tortillas in your blender or even a spice grinder for this recipe. No tortillas either? It’s fine–omit it entirely. The masa harina just thickens things up a bit and does add a small amount of flavor.

Beer or no beer? I’ve omitted beer from this recipe to keep it gluten-free, but you can absolutely add up to one bottle of beer. Add it with the tomatoes and simmer for just a minute. Omit the vegetable broth, unless you need to loosen things up a bit. Remember, it will no longer be gluten-free if you use beer.

Recipe by Taste Love Nourish

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    30 mincook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Pure Coffee Extract 4oz

Pure Coffee Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract