An Almost everything-But-The-Kitchen-Sink Vegetarian Chili Recipe

Previous week, I saw that Jackie, who writes the wonderful blog site Jackie’s Kitchen, posted a great looking vegetarian chili recipe with black beans and sweet potatoes. It acquired me pondering that it experienced been as well extended considering the fact that I created a truly delectable basic chili recipe. The only issue was that I failed to have approximately plenty of of the components helpful to make Jackie’s vegetarian chili recipe, so I created my personal dish. All right, well to be sincere this straightforward chili recipe isn’t going to resemble Jackie’s chili in the slightest. Having said that, she did encourage me to make a chili, so that is acquired to rely for something, ideal?

I simply call this an every little thing but the kitchen sink chili due to the fact, well, it appeared like I threw in the most random components I could. Truthfully, that is a lot more or a lot less how this vegetarian chili recipe came to be. I experienced a several staple items in my kitchen and I made the decision to be bold with them. I try to remember as a kid heading to restaurants and looking at every little thing-but-the-kitchen-sink burgers on the menu. I was constantly disgusted by the combos they came up with, but I was intrigued by the thought. From the seemingly chaotic array of components arrives a deliciously basic chili recipe that is great for a chilly wintertime day.

An Almost everything-But-The-Kitchen-Sink Vegetarian Chili Recipe

Serves: six-eight


  • 1 substantial can crushed tomatoes
  • two cans diced tomatoes, with liquid
  • Vegetable broth or stock, as essential (optional)
  • 1 cup barley (use brown rice or buckwheat if on a gluten-free diet)
  • 1 can kidney beans, drained and well rinsed
  • 1 can black beans, drained and well rinsed
  • 1 substantial onion, diced
  • 1-two environmentally friendly peppers, de-seeded and sliced
  • 1/four cup black olives, finely diced
  • 1/two cup broccoli, chopped
  • two-four tablespoons unsweetened cocoa powder
  • two-four tablespoons chili powder
  • 1-two tablespoons cumin
  • 1-two tablespoons paprika
  • 1 tablespoon garlic powder, or a lot more to flavor
  • 1/two tablespoon cinnamon
  • 1 teaspoon cayenne pepper, or a lot more to flavor (optional)
  • Black pepper, freshly cracked


  1. Incorporate the crushed tomato can and the diced tomato cans to a substantial pot. Place around significant heat till boiling, and then transform to a simmer. Incorporate barley.
  2. After about ten-fifteen minutes, add the beans, onion and environmentally friendly pepper. Stir to blend. If the chili is as well thick for you, then add as a lot veggie stock as essential.
  3. When the barley starts to soften, stir in the olives and broccoli. When the barley is cooked, stir in all of the spices. Allow sit around a lower heat for one more five minutes, and then serve and delight in.


See, I informed you how straightforward this vegetarian chili recipe is! It is really certainly an “anything at all goes” recipe as I included what I took place to have to hand at the time. Olives had been by much the most strange addition, but they included depth and a little saltiness to the chili. I am not positive I have witnessed broccoli in any other simple chili recipe, but I will certainly be including it to chili from now on. It adds some wonderful crunch and a welcome little bit of environmentally friendly to this recipe. I like broccoli, but you can leave it out if you want. The thought to add cocoa powder to this chili at first came from Jackie’s recipe for White Bean and Chicken Chili, but oddly plenty of Katie from the blog site Earning Foods and Other Stuff also has a chili recipe that contains cocoa powder. Obviously there’s something to this component addition. I assume it adds a little bitter sweet touch to the dish that allows mellow out some of the solid flavors. You can leave it out if you want, but assume a lot more about a Mexican-design mole sauce than a Hershey bar for the taste.

Be aware: Because of to their significant sodium content and likely BPA contamination, I commonly attempt to stay away from canned products when achievable. Obviously I did not do that below. Regrettably not every person has time to crush their personal tomatoes or to soak their personal dry beans. Finally it is a private determination what you experience snug employing for components.

Your Convert: What is your Preferred Foods Product to add to chili?

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