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sweet and spicy vegetarian chili

(1 rating)
Ganieda avatar
Recipe by
Karen Feinen
@Ganieda
Rochester, NY

This delicious vegetarian chili has tons of protein and a "meaty" texture that even my most devoted carnivores have found satisfying. It is also easy to vary the ingredients if you don't have everything on hand, or want to add something that you do. Try adding sliced fresh mushrooms with the sauteed vegetables in the beginning, or some fresh spinach at the end with, or instead of, the corn. This also tastes good topped with some chopped almonds.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For sweet and spicy vegetarian chili

  • 3 Tbsp
    olive oil
  • 2 1/2 c
    diced onion
  • 1 c
    diced carrots
  • 1 stalk
    diced celery
  • 1 1/2 c
    diced sweet potatoes
  • 2 Tbsp
    cumin
  • 2 Tbsp
    chili powder
  • 1 tsp
    garlic powder (not garlic salt)
  • 1/4 tsp
    cayenne powder (optional)
  • 1 can
    diced tomatoes (14.5 oz)
  • 1 can
    stewed tomatoes (14.5 oz)
  • 2 c
    vegetable broth
  • 1 can
    black-eyed peas (15.5 oz), drained and rinsed
  • 3/4 c
    quinoa
  • 1 bag
    lentils (12 oz)
  • 3/4 c
    raisins
  • 2 Tbsp
    dried italian herb blend
  • 1 can
    tomato paste (6 oz)
  • 1/2 tsp
    kosher salt
  • 1 tsp
    ground black pepper
  • 1 tsp
    ground cinnamon
  • 1 bag
    frozen corn (10 oz)
  • shredded cheese, your choice (i like mozzarella on this)

How To Make sweet and spicy vegetarian chili

  • 1
    In a large pot, warm oil and saute onions, carrots, celery and sweet potatoes until vegetables begin to soften, aprox. 10 minutes.
  • 2
    Add cumin, chili powder, cayenne and garlic powder. Stir and cook until fragrant, about a minute. Add a few drops of water or oil, if necessary, to keep spices from sticking to the bottom of the pan.
  • 3
    Add the tomatoes, black-eyed peas, raisins, Italian herbs, tomato paste and cinnamon. Stir in broth, lentils and quinoa. If you like your chili a bit thinner, add more broth. Cover and simmer for about 15 to 20 minutes, until lentils are cooked.
  • 4
    Add corn and cook about 5 more minutes until corn is heated through. Top with your favorite cheese if desired. I like the mildness of mozzarella to compliment the sweetness and spiciness of this chili.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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