Vegetarian Chili

I had a friend ask for this recipe recently, so I figured I’d share here too! This can be made meaty very easily, for those of you who prefer it. Also, the spice mix is a modified version of Alton Brown’s taco potion #19, with some significant improvements IMO.

Vegetarian Chili

3-4 cloves garlic, minced
1 onion, diced
3 carrots, diced
3 celery stalks, diced
1 bell pepper, chopped
1-2 pints cherry tomatoes, halved
1 can pinto beans
1 package Morningstar farms grillers crumbles (you can substitute with ground meat or more beans or veggies)
1 small can tomato paste
4 cups vegetable stock
1/2 cup red wine
1-2 tbsp chili spice mix (see below)
1-2 tbsp olive oil

Sauté garlic and onions in olive oil in a large pot. Add carrots, celery, and peppers and cook ~5 min. Add crumble and sauté until browned lightly. Add wine to deglaze, then add spice mix and tomatoes. Cook for ~1-2 min, then add beans, stock, and tomato paste. Simmer for 15-20 minutes or until desired thickness.

Chili Spice Mix:

1 tablespoon chili powder
1 tablespoon chipotle chili powder
1 tablespoon ground cumin
1 tablespoon cocoa powder
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/8 teaspoon cinnamon
* amounts are my best estimate, but I’ve never totally measured, so adjust to taste.