Spicy Vegetarian Chili Recipe
If you're looking for a lower-calorie spicy chili, then this recipe is for you!!! It's easy to make and offers a nice spicy kick.
Servings: 8 Servings
Calories: 262kcal
Ingredients
- ½ Tablespoon Olive Oil
- 1 Large Onion
- 1 Clove Garlic
- 4 Tablespoon Chili Powder
- 1 Tablespoon Cayenne Pepper Optional use only if you want it spicy
- ½ Tablespoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Oregano
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 ½ Tablespoon Vegetable bouillon Or Chicken Bouillon
- 32 Ounces Spicy Chili beans
- 16 Ounces Kidney Beans Drain the Kidney Beans
- 30 Ounces Diced tomatoes 2 - 14 ½ ounce cans
- 12 Ounces Dark Beer
- 1 Ghost Pepper or Habanero Pepper Optional - Only add if you want this really spicy
Instructions
- Chop Onion and Slice Garlic
- Sauté Onion and Garlic. When the onion starts to get soft add the spices - Chili powder, cayenne pepper, Cumin, Salt, Black Pepper, Onion Powder, Garlic Powder, and Oregano. Sauté for 2 minutes
- Cook the Onion, Garlic, and spices for about 2 minutes until the flavors are mixed together. This really enhances the spices
- Add Diced tomatoes to Onion Mixture. Stir into onions and spices
- Add Kidney Beans
- Add Chili Beans
- Mix Boullion into 4 cups of water. (Or add Chicken Broth)
- Add a bottle of dark beer
- ONLY if you want it really spicy add Ghost pepper or Habanero Pepper We did!!!!
- Simmer for one to two hours.
- Enjoy. I like to serve it with sour cream, shredded cheese, a little fresh Jalapeño, and green onions.
Nutrition
Calories: 262kcal | Carbohydrates: 44g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 1665mg | Potassium: 1079mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1584IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 6mg