Vegetarian Sweet Green Pepper Chili
Prep time
Cook time
Total time
With a slight chill in the air, it's time for repeat batches of this Vegetarian Sweet Green Pepper Chili. It's fiery blend of peppers and sweet undertone of brown sugar will earn a blue ribbon at any holiday chili cook-off!
Author: Brielle
Recipe type: Vegetarian
Serves: 8-10 servings
Ingredients
- 4 tablespoons butter, divided
- 1 sweet yellow onion, diced
- 1 tablespoon sugar
- salt and pepper for seasoning
- ⅓ cup red wine (optional)*
- 1 hatch chili, seeded and diced
- 2 cups butternut squash, chopped into ¼" cubes
- 1 cup chopped mushrooms
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1 small can mild diced green chilis (4 oz.)
- 1 can diced tomatoes (15 oz.)
- 1 can tomato sauce (15 oz.)
- 1 cup water or vegetable broth**
- 2 tablespoons Worcestershire sauce
- 3-4 tablespoons pure maple syrup or brown sugar, depending on preference
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground mustard
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- ¾ teaspoon paprika
- juice of 1 lime
- 2 cans dark red kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
Directions
- In a cast iron pot or other soup pot, melt butter over medium heat. Once pan is hot enough that a drop of water sizzles, add onion, sugar, and a few shakes of salt and pepper for seasoning. Reduce heat to just below medium. Stir and cook for 7-8 minutes, stirring occasionally to avoid burning, until onions are browning. Add red wine* and cook until reduced, about 3-4 minutes more.
- Add additional 2 tablespoons butter, hatch chili, butternut squash, and chopped mushrooms. Season with additional shakes of salt and pepper. Still to coat evenly with seasonings. Cook for an additional 6-7 minutes, stirring occasionally, until mushrooms are tender and squash is browning. Add jalapeno, garlic, and diced green chilis. Stir and cook 2 minutes more.
- Add diced tomatoes, tomato sauce, water or veggie broth, Worcestershire sauce, 3 tablespoons pure maple syrup or brown sugar, chili powder, cumin, ground mustard, parsley, oregano, paprika, lime juice, kidney beans, and pinto beans. Stir to combine.
- Bring pot to a low boil. Reduce heat to simmering. Simmer uncovered for 30 minutes or until chili has reached desired consistency. Season to taste with additional salt and pepper.** Add additional tablespoon of pure maple syrup or brown sugar for extra sweetness.
- Serve with desired toppings. Store leftovers in an airtight container in fridge for up to 1 week or in freezer for up to 6 months.
Notes
*If not using wine, move on to next step.
**If using water, you will probably need to add ½-1 teaspoon salt at the end. I didn't need to season my chili any extra at the end because I used veggie broth.
NOTES ON THE RECIPE:
1. Make ahead - It's not necessary, but most soups/chilis are better as they sit. If you can, make this chili a day ahead and reheat it in a crock pot or on the stove before serving. If serving the same day, at least let it simmer for 30 minutes before serving.
2. Choose your beans - You don't have to use kidney and pinto beans. It's just what I had on hand. Feel free to use northern beans, black beans, navy beans, or any mixture of beans you prefer.
3. Not a vegetarian - We're not vegetarians over here, but I do think it's important to incorporate weekly vegetarian meals. This chili is very hearty and we don't miss the meat at all. If you feel like you need meat in this chili, just add your choice of meat when you add the squash and hatch chili. Cook through.
4. Not a spice lover - That's okay. Just omit the can of green chilis and only add half of a jalapeno or omit the jalapeno completely. You can also swap out the hatch chili for a poblano or green bell pepper for a really mild version.
5. Add some texture - This chili is splendid on it's own, but any soup/chili is enhanced with some extra texture. Play around with some toppings to add a variety of taste and texture: cool sour cream, crunchy tortilla chips, smooth avocado, melty cheese, tangy peperoncinis, fresh diced tomatoes, you name it. The toppings are nearly the best part!
**If using water, you will probably need to add ½-1 teaspoon salt at the end. I didn't need to season my chili any extra at the end because I used veggie broth.
NOTES ON THE RECIPE:
1. Make ahead - It's not necessary, but most soups/chilis are better as they sit. If you can, make this chili a day ahead and reheat it in a crock pot or on the stove before serving. If serving the same day, at least let it simmer for 30 minutes before serving.
2. Choose your beans - You don't have to use kidney and pinto beans. It's just what I had on hand. Feel free to use northern beans, black beans, navy beans, or any mixture of beans you prefer.
3. Not a vegetarian - We're not vegetarians over here, but I do think it's important to incorporate weekly vegetarian meals. This chili is very hearty and we don't miss the meat at all. If you feel like you need meat in this chili, just add your choice of meat when you add the squash and hatch chili. Cook through.
4. Not a spice lover - That's okay. Just omit the can of green chilis and only add half of a jalapeno or omit the jalapeno completely. You can also swap out the hatch chili for a poblano or green bell pepper for a really mild version.
5. Add some texture - This chili is splendid on it's own, but any soup/chili is enhanced with some extra texture. Play around with some toppings to add a variety of taste and texture: cool sour cream, crunchy tortilla chips, smooth avocado, melty cheese, tangy peperoncinis, fresh diced tomatoes, you name it. The toppings are nearly the best part!
Recipe by Breezy Bakes at https://www.breezybakes.com/vegetarian-sweet-green-pepper-chili/