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Vegetarian Chili

Prep Time:20 Minutes
Cook Time:30 Minutes

Nutritional Information

You don't have to be a vegetarian to enjoy this chili! Its full of protein from the beans, full of flavor and is perfect for a cool fall night.


  • 3 whole tomatoes, diced
  • 4 cups reduced-sodium vegetable broth
  • 15 ounces black beans, rinsed and drained
  • 15 ounces red kidney beans, rinsed and drained
  • 1 cup chopped onion
  • 2 bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced jalapeno
  • 1/4 cup chili powder, to taste
  • 1/4 cup dried Mexican oregano or regular oregano, to taste
  • 1 tablespoons ground cumin
  • 1 teaspoons ground coriander
  • 2 teaspoons hot sauce, to taste
  • 1/2 cup monterey cheese
  • 1/6 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper


  • 1. In a dutch oven, combine all ingredients but the shredded cheese and salt and pepper. Cover and cook using indirect heat at 350 until heated throughout.
  • 2. Just before serving, season with salt and pepper and top each serving with shredded cheese.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828