Recipe Spotlight // V’s Vegetarian Chili



Having a chili cook-off soon? Try my hearty vegetarian chili. I have finally included on the blog one of my favorite Fall recipes that I will be featuring in the VB in the CITY cookbook. I adore the Fall months, Halloween and Friendsgiving, are some of my favorite Holidays. Give me lovely crisp weather, candles, scary movies, and ingredients to bake all the fall dishes, and I am more than one happy spooky cat. I have been slacking putting up one of my favorite recipes on the blog because I have been slammed with fun Fall events, like FotoFocus, the LONERCULT fashion show, and the Queen City Murder Ball (my friends and I attended, in support of RAINN – scroll below the recipe to see  pictures of my costume and more from the event).  Since Halloween is just around the corner and Football season is in full swing, I figured now was a better time than ever to post this chili recipe on the blog for all of my readers. This recipe will more than warm your chilly bones, tingle your taste buds, all while helping the environment by lessoning your carbon footprint –  because this chili is again, vegetarian. Enjoy and happy cooking!




44685254_10106114739125780_8059288629505163264_n.jpg45159242_349300478948289_990292765512302592_n.jpgINGREDIENTS // 


  • 3 tablespoons roasted garlic infused extra-virgin olive oil
  • 1 medium onion, diced medium
  • 4 garlic cloves, roughly chopped
  • Box of your favorite Oyster Crackers // For topping
  • One Bag of Shredded Cheddar Cheese // For topping
  • 2 jalapeno peppers, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 2 1/2 teaspoons ground cumin
  • 1 teaspoon chipotle chile powder
  • Coarse salt and ground pepper
  • 1 medium zucchini, cut into 1/2-inch dice
  • 2 bay leaves
  • 1/6 chili powder
  • 5 tsp of Tapatio hot sauce
  • 1 can 14.5 ounces crushed tomatoes
  • 3/4 cup (6 ounces) tomato paste
  • 2 cans (15.5 ounces) black beans, rinsed and drained
  • 1 tsp ground cayenne red pepper
  • 1 can (15.5 ounces) pinto beans, rinsed and  rained
  • 1 can (14.5 ounces) diced tomatoes with green chiles
  • 1 can (14.5 ounces) diced tomatoes 
  • 3 cloves of garlic
  • 1 tablespoon of all = garlic powder, pepper, and salt
  • 1 tablespoon of onion powder
  • one bag of organic frozen corn
  • 2 (12 ounce) packages vegetarian burger crumbles // I used BOCA
  • 1 can (15.5 ounces) red beans, rinsed and drained
  • Barilla Rotini Pasta 16 OZ
  • 1 medium zucchini, cut into 1/2-inch dice
  • 2 tablespoons dried oregano
  • Sour cream // for topping
  • One stick of salted butter
  • 1/2 cup of water
  • 1 tsp of mcCormick grill mates montreal steak seasoning
  • Le Creuset Signature Cast-Iron Oval Dutch Oven, 9 1/2-Qt



In a large cast-iron oval dutch oven pot, heat oil and 1/2 stick of butter over medium-high. Add garlic +cumin, then add chopped onion, with oregano, salt, and pepper. Cook, stirring frequently, until onion is translucent and garlic is soft, about 5 minutes. Add chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add chopped zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and red beans. Add two cans of diced tomatoes, and one can of crushed tomatoes. Then add the chopped green bell peppers, jalapeno peppers with diced tomato, extra garlic and onion powder, and any extra green chile peppers for more heat . When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Add 1/2 to 1 cup of water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, add boiled and drained rotini pasta to the chili and stir, seasoned with salt pepper, the other 1/2 stick of butter. Add an extra dash of the following spices to the chili at the end :  Cumin, ground cayenne red pepper, sea salt, pepper, garlic pepper, chili powder, onion powder, cayenne pepper, oregano, mcCormick grill mates montreal steak seasoning. salt and pepper, and stir. Add 2 bay leaves on top of the chili, and cover lid for 40 minutes to an hour. Add the corn to the chili, 12 minutes before serving.

To serve top with shredded cheese, oyster crackers, and sour cream.

Cook // 40- 1 Hr >>> Tastes even better the next day > so make sure you refrigerate your left-overs



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