Vegetarian Chili, Zinc Cafe Inspired

I had a really tasty bowl of vegetarian chili at a cute little coffee shop/cafe called Zinc Cafe for lunch a few weeks ago. It was so good in fact, that I spent some time trying to perfect my own version and I am really happy with the results.


I'll do my best to write a proper recipe and if you cook it for yourself, let me know how you liked it.

- 1 onion chopped into small to medium pieces
- 3 cloves garlic minced
- 1/2 jalapeno pepper minced without seeds (you can include as much, or as little depending on the heat level you desire)
- 1 green bell pepper chopped into small to medium pieces
- 1 red bell pepper chopped into small to medium pieces (yellow or orange bell pepper would be great too)
- 1 15oz can red kidney beans
- 2 15oz can black beans (any variation of beans would work, depending on your preference. just make sure that you have around 45oz total)
- 1 28oz can diced tomatoes
- 1 15oz can tomato sauce
- 2tbsp chili powder


1. In a large dutch oven type pot, cook the onion, garlic, bell peppers and jalepeno pepper in 1tbsp olive oil. Cook over medium heat until onions are translucent, about 10 to 15 minutes. You don't want the vegetables to brown, so make sure heat is not too high.

2. Drain the water out of all 3 cans of beans and add to the dutch oven and allow to warm through, about 5 minutes. (I recommend using organic canned beans, which do not need to be rinsed. If you don't have organic, I would probably rinse the beans before adding them.)

3. Add 2tbsp chili powder along with salt and pepper to taste. (Go easy on the salt if the chili powder you have contains salt.) Stir the chili so everything is fully coated in the chili powder, salt and pepper.

4. Add the can of diced tomatoes and tomato sauce and allow the chili to heat through. Stir and taste, adjust seasoning if needed. You may find that 1 extra tbsp of chili powder is needed, depending on your taste. Lower heat to medium low and cover - allow chili to simmer for at least 30 minute up to 1 hour.

5. Serve chili topped with cheese, green onions, chopped tomato, cilantro, crushed corn tortilla chips, yogurt or sour cream. You can be as creative with the garnish as you like. Enjoy!