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Sweet and Spicy Vegetarian Chili

Oct 2, 2015 · 14 Comments

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The weather is just cool enough to bring out the soup pots and chili bowls. This vegetarian chili is hearty and filling, packing enough heat to keep you warm this winter. With subtle notes of honey and an exotic blend of curry, cumin and turmeric, you won’t miss the meat in this variation.

Living the Gourmet: Sweet and Spicy Vegetarian Chili

It feels like it has been a long week, full of ups and downs. I am glad the weekend is finally here.

If you have not heard, the East Coast is on watch for Hurricane Joaquin. When I first heard that the conditions may be serious, I started preparing early.

As it so happens, I had just gone food shopping the day before. With all those fresh veggies, I would hate to see them go to waste, which is why this meal is perfect.

For now, it sounds like the storm may be heading out to sea and let’s hope it stays that way!

Nonetheless, we now have this beautiful leftover chili to enjoy all weekend while being rained in.

Living the Gourmet: Sweet and Spicy Vegetarian Chili

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Sweet and Spicy Vegetarian Chili

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★★★★★

5 from 2 reviews

  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 29 oz. can of diced tomatoes
  • 19 oz. can of red beans – drained
  • 1 jalapeño – chopped with seeds
  • 3 cloves of garlic – chopped
  • 1 pint of mushrooms – sliced
  • 1 bell pepper (any color) – grilled and sliced
  • 1 red onion – sliced thin
  • 1 handful of Italian parsley – chopped
  • 1/4 cup of raisins – chopped
  • 2 tbs. of honey
  • 2 tbs. of balsamic vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. curry powder
  • 1/2 tsp. turmeric
  • 1/2 tsp. paprika
  • Olive oil
  • Avocado for garnish
  • 2 cups of uncooked rice – prepared as directed

Instructions

  1. In a small cast iron frying pan grill the pepper on all sides; let cool and slice
  2. Heat a cast iron saucepot with 2 tbs. of olive oil. Add the garlic, onion, mushrooms, jalapeño and Italian parsley; sauté until the onion is softened and the garlic is fragrant.
  3. Add the seasonings, sliced pepper and tomatoes; continue to simmer on a low heat.
  4. Add the raisins and beans and simmer on a low heat for about 25 – 30 minutes.
  5. Add the balsamic vinegar and honey.
  6. Plate the rice and topped with the chili, avocado and drizzle of olive oil.

Did you make this recipe?

Tag @LivingtheGourmet on Instagram and hashtag it #LTGfood

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Living the Gourmet: Sweet and Spicy Vegetarian Chili
Enjoy with Love,
Catherine

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Vegetarian Specials chili, healthy, Indian spices, main dish, recipe, spicy, sweet, vegetarian chili

Reader Interactions

Comments

  1. manu says

    02/10/2015 at 6:17 am

    Yummy Chili!!!
    Happy Friday

    Reply
  2. Medeja says

    02/10/2015 at 6:51 am

    I always wanted to try vegetarian chili. Looks yummy!

    Reply
  3. Diane says

    02/10/2015 at 8:01 am

    Anything chilli goes down well in this house yum yum Have a good day Diane

    Reply
  4. Chicago Jogger says

    02/10/2015 at 12:09 pm

    This chili sounds delicious – I love the extra spices you added. Fingers crossed the storm stays east!

    Reply
  5. Pam says

    02/10/2015 at 3:15 pm

    I’ve never eaten vegetarian chili and this sounds like a great recipe for trying it. It’s hard to beat chili in this cool weather. Take care

    Reply
  6. Comedy Plus says

    02/10/2015 at 4:03 pm

    Looks mighty good too.

    Good to see you back.

    Have a fabulous day Catherine. Big hugs. ♥♥♥

    ★★★★★

    Reply
  7. Karen (Back Road Journal) says

    02/10/2015 at 7:45 pm

    The weather doesn’t have to be cool for me to enjoy a good bowl of chili and yours sounds great.

    Reply
  8. Dottie Sauchelli-Balin says

    03/10/2015 at 1:54 am

    Dear Catherine,
    Now this looks so good…I love chili, but have never had it with bell pepper, raisins, and honey! This is perfect for me as I love all of your ingredients…besides it looks so pretty and topped with avocado, so very colorful. Thanks for sharing,, have a good and blessed weekend….
    Dottie 🙂

    Reply
  9. [email protected]'s Recipes says

    03/10/2015 at 2:36 pm

    I like the combo of sweet and spicy…the chili looks very tasty.

    Reply
  10. Tanya Walton says

    03/10/2015 at 5:15 pm

    Hi Catherine, Sorry I haven’t been around for a while but I am now trying to play a bit of catch up and have been looking at some of the recipes I missed. This one sounds wonderful and just perfect for a horrible rainy weekend, so warming and filling..what more could you want? Hope you aren’t too badly affected by the weather. Love to you and your family. Stay safe. xx

    ★★★★★

    Reply
  11. Jessica Jarrell says

    08/10/2015 at 12:21 pm

    How perfect you would post this when I was thinking about vegetarian chili all week! It’s like you read my mind! And now I have a recipe to try 🙂

    Reply
  12. Julie says

    20/10/2015 at 5:27 pm

    Wow this vegetarian chili looks and sounds amazing. I like that their is no meat in it! I pinned and will try to make this.
    Thanks for joining and sharing this at Cooking and Crafting with J & J.
    We can’t wait to see what you will share with us next week!

    Reply
  13. Jess says

    20/10/2015 at 7:58 pm

    What a great looking recipe! Great winter dish!

    Thanks for joining Cooking and Crafting with J & J!

    Reply
  14. swathi says

    26/10/2015 at 3:11 am

    Looks delicious thanks for sharing with Hearth and soul blog hop, pinning

    Reply

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