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Super Spicy Vegilicious Chili

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“This is a recipe of my own invention which i used because normal chilli recipes are not spicy enough. Be warned, this one is really HOT so adjust the spice if necessary.”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 jalapeno chiles, chopped
  • 1 cup red kidney beans, soaked and cooked till tender or 1 (15 ounce) can red kidney beans, drained
  • 1 (10 ounce) can chopped tomatoes
  • 12 cup onion, finely chopped
  • 12 cup green bell pepper, chopped
  • 12 cup carrot, chopped
  • 12 cup zucchini, diced
  • 2 teaspoons chili seasoning mix (if you cant find this you can mix 2 tsp cumin seed powder,2 tsp paprika powder and 2 tsp chilli powd) or 2 teaspoons taco seasoning (if you cant find this you can mix 2 tsp cumin seed powder,2 tsp paprika powder and 2 tsp chilli powd) or 2 teaspoons enchilada seasoning (if you cant find this you can mix 2 tsp cumin seed powder,2 tsp paprika powder and 2 tsp chilli powd)
  • 1 teaspoon cumin seed
  • 14 teaspoon dried oregano
  • 1 garlic clove, chopped
  • 12 inch ginger, grated
  • 14 sugar
  • 14 teaspoon paprika
  • 2 teaspoons lemon juice
  • 12 cup chopped cilantro
  • 3 tablespoons oil
  • salt
  • 1 cup water (optional)

Directions

  1. Heat the oil.
  2. Add the cumin seed, when they begin to sizzle add the onions, bell pepper, zuchini and carrots and let them cook for 2 minutes Then add the jalapeno, ginger, garlic, chilli seasoning paprika and oregano.
  3. Let them cook for 2 more mins then add the kidney beans the tomatoes and the ginger.
  4. Add the water if it looks like it needs it (depends how thick you like your chilli) Add the salt, sugar.
  5. Let it cook for about 15 minutes Then check the seasoning and add the lemon juice and the cilantro.
  6. Serve with rice or tortillas.

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