Spicy Vegetarian Chili
- 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 (or vegetable stock if you like)
- 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
- This recipe is vegan
- Produce
- Black beans (1 15-ounce can)
- Coriander (1 teaspoon)
- Cumin (1 tablespoon)
- Garbanzo beans (1 15-ounce can)
- Garlic (3 small cloves)
- Green bell pepper (1)
- Jalapeno pepper, medium (1)
- Kidney beans (1 15-ounce can)
- Red bell pepper (1)
- Tomatoes (1 28-ounce can)
- Yellow onion, medium (1)
- Zucchini (1)
- Condiments
- Barbecue sauce (1/3 cup)
- Cooking & Baking
- Chili powder (2 heaping tablespoons)
- Olive oil (3 tablespoon)
- Seasoning, steak (3 heaping tablespoons)
- Beer, Wine & Liquor
- Beer (1 cup)
Preparation
Read recipe preparation on joythebaker.com
Social Stats
72.1Rating
1-100
1-100
17Tweets
237Facebook
Shares
Shares
48,343StumbleUpon
Views
Views
341PinterestPins
Recipe Stats
Published December 14, 2010 (2 years ago).
30 people saved this recipe.
