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Smokin' Spicy Vegetarian Chili

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“I found this recipe in a Cooking Light cookbook and changed it up, cut it down and made it into my own. You can use any kinds of beans you prefer, e.g. pinto, kidney, etc. I like to serve with shredded cheddar cheese, sour cream, and hot crusty bread to absorb the heat.”
1hr 30mins

Ingredients Nutrition


  1. Remove stems, seeds and veins from inside of ancho chiles.
  2. Combine water and chiles in a small saucepan and bring to a boil.
  3. Remove pan from heat; cover and let stand 20 minutes or until softened.
  4. Drain off water, chop chiles and set aside.
  5. Heat oil in a large pot over medium-high heat.
  6. Add onion and carrot and saute for 3 minutes.
  7. Add bell pepper and saute for 3 more minutes.
  8. Add garlic and jalapeno and saute for 1 minute.
  9. Stir in cumin, oregano, paprika and crushed red pepper and cook for 1 minute.
  10. Stir in chopped chile, tomatoes and broth or beer then bring to a boil.
  11. Cover and reduce heat to low and simmer for 15 minutes.
  12. Stir in beans and tomato paste, bring back to a boil, reduce heat back to low and simmer for 15 more minutes.
  13. Stir in sugar, salt and pepper. Serve with sour cream and shredded cheese.

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