Veggie Chili

My Grandson’s New Year’s resolution this year was to go meatless. So I came up with this.Everyone raved about it.









2 Tbs olive oil  + 2 Tbs unsalted butter

2 Pablano chilies, stemmed, seeded, and roughly chopped

1 medium onion, chopped rough

2 tsp Adobo Spice

1 tsp Garlic Powder

1 Tbs Chili Powder

1 Tbs Cumin

2 tsp liquid smoke

1/2 cup of tomato paste

1/4 cup catsup

2 tsp Tajin Classic Seasoning

2 cans of fire-roasted tomatoes

1/3 cup tamed jalapeños sliced with juice 1 Tbs minced garlic

1 Tbs dried oregano

1 bottle of beer (or you can use water)

1/4 cup fresh cilantro, chopped

1 can of red kidney beans, drained and rinsed

1 can Black Beans, drained and rinsed

2 carrots, peeled an diced

2 stalks celery, washed and diced

3 cans of Pinto Beans, drained and rinsed

2 Tbs Red Wine vinegar

Salt substitute and Pepper to taste as you assemble the chili and at the end.


  1. In a 12-inch nonstick skillet over medium, heat the oil until barely smoking, add butter and carrots. When carrots are caramelized and softened, add the onion. celery, garlic then cook, stirring occasionally, until the vegetables are tender and the onions are well browned, ~10 minutes. Set aside.
  2. In a large pot on medium heat, add the beans, tomatoes, tomato paste, beer or water, cilantro, oregano, garlic powder, Tajjin,  Adobo, tamed jalapeños, and catsup. Mix well.
  3. Add mixture from the ] skillet. Mix well and slowly bring the pot to a boil. You may add water to get the right consistency if needed.
  4. Once the chili comes to a boil, reduce heat to simmer, and cover.
  5. Stir occasionally and continue cooking until the beans are soft. The Chili is done when the beans are soft. Stir in vinegar right at the end to perk things up a tad. Taste one more time for salt and pepper.
  6. Fill bowls with chili, garnish with Cheddar/Monterey Jack cheese and cilantro. Some folks even like sour cream on theirs.  Sliced avocado ort tortilla chips and. some nice hot cornbread with your favorite cold drink.