Vegetarian chili with no onions or garlic

My pal Beth Wodzinski asked for a vegetarian chili recipe with no onions or garlic (due to an allium sensitvity), afterI posted my award-winning chili recipe. So here is one!

Vegetarian chili I just made up right now but is probably great

Serves 4-6

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tbsp red New Mexican chile powder*
  • 1 tsp cumin (4 tsp chili powder can be substituted for New Mexican chile powder and cumin)
  • 1 tsp oregano (Mexican if you have it)
  • 1/2 tsp black pepper
  • 1 12-oz bottle or can of beer (Negra Modelo or Dos Equis amber would be good)
  • 1-2 cups corn (frozen or canned, amount depends on how much you love corn)
  • 2 14.5-oz cans diced tomatoes, undrained
  • 1 small can tomato paste
  • 2 cans beans (whatever you like, I like black beans), rinsed and drained
  1. In a large pot (cast-iron Dutch oven would be awesome), saute bell pepper in olive oil over medium-high heat until it begins to char a little.**
  2. Add chile powder, cumin, oregano, and pepper and saute for 30 seconds, stirring constantly.
  3. Add beer, bring to a boil, scraping pan to get up any browned bits.
  4. Add remaining ingredients. Bring to a boil, then simmer, covered, for 30 minutes.

Serve with whatever toppings you like, and corn bread. (This corn bread is awesome and can be made in an 8-inch square pan if you do not have a skillet.)

*I get my N.M. chile powder from Diaz Farms, there is both medium and hot red chile powder.

** If you want onions and garlic, I'd add 1 diced medium onion and 2 minced garlic cloves here along with the peppers.