spicy veggie chili


This is a baby batch of chili! I made a large pot to share with our friends who just gave birth and are on a meal train. We had leftovers. Then we got the call that a family member was in labor. We hopped in the car with leftovers in tow and fed the second batch of new parents tonight. This chili gets its spice from a variety of sources, gets its freshness from veggies, gets its meatiness from the mushrooms, and gets its bulk from the quinoa. Based on common flavor-building tips from Cook’s Illustrated, I used soy sauce, brown sugar and beer to boost the chili’s depth of flavor.

Spicy Veggie Chili


  • 1/4 cup vegetable oil
  • 2 cups shiitake mushrooms, chopped
  • 3 cloves garlic, minced
  • 3 carrots, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 cups summer squash, chopped
  • 1/8 cup soy sauce
  • 1/4 cup brown sugar
  • 1 6 ounce can of tomato paste
  • 1/2 teaspoon chili powder
  • 1 4 ounce can of green chile
  • 2 chipotle peppers (canned) + 1 tablespoon adobo sauce
  • 1/8 cup pickled jalepenos
  • 1 15 ounce can kidney beans
  • 2 15 ounce cans pinto beans
  • 1 28 ounce diced tomatoes
  • 1 cup mushroom broth
  • 1 12 ounce bottle of beer (any will do)
  • 1/2 cup quinoa
  • 1/2 cup cilantro
  • 1 tablespoons fresh oregano
  • Salt & pepper, to taste
  1. Chop veggies. Heat veggie oil in a large pot over medium-high heat.
  2. Add mushrooms and stir until browned.
  3. Add garlic and onions and cook for 5 minutes.
  4. Add carrots and peppers and cook for 5 minutes longer.
  5. Add summer squash and cook 5 minutes longer.
  6. Add soy sauce, brown sugar, tomato paste, chili powder, green chile and chipotle peppers and adobo sauce. Stir and cook for 5 minutes.
  7. Add pickled jalapenos, beans, canned tomatoes, beer and broth. Bring to a boil. Reduce heat to medium-low.
  8. Add quinoa and simmer until cooked — about 10 minutes.
  9. Add cilantro, oregano and salt & pepper. Stir to incorporate.
  10. Enjoy!

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