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Call the fire department, because you might need a fire extinguisher. This spicy vegetarian chili is HOT!
This chili is not your average chili. This spicy vegetarian chili is HOT and will get you fired up to cheer on your favorite team on game day! Game days are always important at our house. We often have friends and neighbors over to watch our favorite teams on game day. Of course, we always have a great spread of food for the football fans. This spicy vegetarian chili is a crowd pleaser. Are you a meat eater? After two bites of this chili you will forget it is vegetarian.
This spicy vegetarian chili has a secret weapon. The powerful HOT flavor comes from El Yucateco Hot Sauce. For this particular recipe, I selected the red sauce. The red habanero hot sauce is made with fresh red habanero peppers, tomato, and select spices and seasonings. The red habanero sauce is considered an all-purpose sauce and packs more kick then the average hot sauce. It has far less vinegar, so you are going to taste those spicy habanero peppers!
I found the El Yucateco Hot Sauce at Meijer in the condiment aisle. Super easy to find and affordable. If you want even more of a kick, I would suggest using the GREEN sauce!
Spicy Vegetarian Chili is actually vegan to start with, however when you pile on the toppings it can easily become full of dairy. If you are vegan or need to avoid dairy, you can simply top the chili with fresh cilantro, dairy-free sour cream, dairy-free cheese and green onions.
If you are looking for more game day food ideas, you need to check out our Party Style Bean Dip, Buffalo Tofu Bites and Loaded Plentils Nachos!
- 2 T olive oil
- 1/2 cup onion diced
- 1 1/2 cup bell pepper diced and deseeded
- 15 oz black eyed peas drained and rinsed
- 15 oz of canellini beans drained and rinsed
- 15 oz of chili beans with sauce
- 30 oz of diced tomato with onion often called "chili ready"
- 2 T El Yucateco Red Habanero Sauce
- 2 cup water
- 1 1/2 T chili powder
- 1/2 cup fresh cilantro diced
- Garnish: sour cream cheese, green onion, cilantro
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Over medium heat in a stock pot, heat the olive oil.
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Add in onion and bell pepper. Saute until soft.
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Place ingredients into a crockpot
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Add in remaining ingredients except cilantro and garnish items.
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Cook on low for 4 hours.
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Turn off heat, stir in 1/2 cup of fresh cilantro.
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Garnish and ENJOY!
I love the ease of this chili. It is literally a dump and forget type of dish! Alternatively, if you cannot use a crockpot you can bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat, stir in 1/2 cup of fresh cilantro. Garnish and enjoy!
Did you make this recipe?
Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
I want to know MORE! Check out the official El Yucateco page. There are so many sauces! Which sauce would you like to add into your spicy chili? While you are on the El Yucateco page, check out the gear store! They offer some pretty cool gear and apparel for men and women!
Megan Elford says
January 13, 2016 at 9:32 amI love the idea of having a vegetarian chili! I bet the calorie count is quite reasonable. But the best part is making it in the crock pot – I love using my crock pot!
Cindy Gordon says
January 13, 2016 at 9:50 amYes, aren’t crockpots a life saver! Love them and all they can do for us, while we sit back!
Tammilee Tips says
January 13, 2016 at 2:43 pmThis sounds like a great chili!! I love making a big pot of chili especially in the winter time! I have never tried these hot sauces, even better this is done in the crock pot I use mine daily.
Cindy Gordon says
January 13, 2016 at 3:14 pmThanks Tammilee! We love hot sauces and this crockpot chili is fabulous! Isn’t the crockpot great! I love mine!
asbestrecipes says
January 13, 2016 at 4:03 pmNothing like the chunky goodness of a good spicy chili for game day. Thanks for participating in this shop #client
Cindy Gordon says
January 14, 2016 at 10:05 amYes, I agree! Love spicy chili for game day!
Sandy Mangis says
January 13, 2016 at 4:47 pmThat is almost too hot for me. But I like my beans. I will need to add a little more.
Cindy Gordon says
January 14, 2016 at 10:11 amYou can also make it less hot with the addition of sour cream! That makes it more manageable if you don’t like it super spicy!
Corina Ramos (@NotNowMomsBusy) says
January 13, 2016 at 8:30 pmMmmm, I love me some chili! And the fact that we can make this in a crock pot is a plus! Thanks for sharing the recipe Cindy, looks yummy!
Cori
Cindy Gordon says
January 14, 2016 at 10:12 amLove me some chili too! And the crockpot is a bonus!
Shann Eva says
January 13, 2016 at 10:52 pmYum! This sounds great. We don’t eat much meat here, so this is perfect.
Cindy Gordon says
January 14, 2016 at 8:55 amYay! I hope that you enjoy!
Rachel (@thedigger0) says
January 14, 2016 at 12:27 amWhat a hot recipe. I love all the ingredients. And the idea of dump and run cooking certainly works for me. I have just read the recipe twice so I am ready to make something like this for myself. Thanks.
Rachel.
Cindy Gordon says
January 14, 2016 at 8:56 amThanks for stopping by Rachel! Yes, aren’t dump and go meals THE BEST! YUM
rosemary palmer says
January 14, 2016 at 9:37 amSounds too hot for me but bet my husband and son loves it. I’m not a vegetarian but don’t have to have meat in everything. My chili has ground chuck but tons of beans.
Cindy Gordon says
January 14, 2016 at 10:03 amMy husband is the lover of hot sauce in my family!
rosemary palmer says
January 14, 2016 at 10:15 amWe usually bring some home from places we visit on a cruise – even one from “Hell”. I’ve saved this to try.
Cindy Gordon says
January 14, 2016 at 10:32 amThat is fun! What a neat way to remember the places you’ve traveled too!
Liz Mays says
January 14, 2016 at 11:14 amMy guy loves, loves, loves it super fiery. This is going to be a huge hit around here!
Cindy Gordon says
January 15, 2016 at 10:57 amThanks Liz!
Liz Mays says
January 14, 2016 at 11:33 amBy the way, vegetarian chili is the only way I make it. I just feel like all that protein power from the beans is good enough. I LOVE a good pot of chili and it makes great leftovers.
Cindy Gordon says
January 15, 2016 at 10:57 amBean power is pretty awesome in chili! Lots of protein!
Angie @ My So-Called Chaos says
January 14, 2016 at 1:15 pmThat looks really delicious! I’ve been thinking about making chili a lot lately, it’s been too long. I’d especially like to try a vegetarian chili since I’m trying to eat less meat products.
Cindy Gordon says
January 14, 2016 at 1:34 pmAwesome, that is perfect timing! I hope that you enjoy!
Nicci says
January 14, 2016 at 3:07 pmBeing from Texas, we love a good chili. I’ve never made a vegan one though. The pictures make this chili look like it’d be worth a try to go meatless!
Cindy Gordon says
January 15, 2016 at 10:56 amThis one just maybe the perfect meatless one! You have to try! YUM!
Jaclyn Anne says
January 14, 2016 at 6:20 pmMmm I love spicy foods, especially chili! This recipe sounds amazing – I am printing it out and hope to try it this weekend, thank you! I am trying to cut my red meat intake and this will help me still be able to enjoy chili.
Cindy Gordon says
January 15, 2016 at 10:58 amYes, this will be a great way to enjoy chili, but without meat! YUM!
Shreyashi says
January 14, 2016 at 11:50 pmHey Cindy,
I am a bean lover. I have to modify the recipe to meet my grocery stock availability but it is definitely going in to my “cook|| Savoury” board. A vegetarian chilli is such a welcome change.
Cheers!
Cindy Gordon says
January 15, 2016 at 10:55 amThanks for pinning! I appreciate it! YUM!
Katie @ Recipe for Perfection says
January 15, 2016 at 11:24 amMy husband always keeps El Yucateco stocked in the pantry for a kick of spicy! I love spicy stuff too, and have used El Yucateco to make grilled veggies with habanero sauce. Great flavor. Thanks for sharing your chili recipe!
Cindy Gordon says
January 15, 2016 at 12:33 pmYes, it is great to keep around for that extra ick! YUM. I like the idea on grilled veggies! YUM
Yona Williams says
January 15, 2016 at 12:57 pmI’ve never tried El Yucateco Hot Sauce before, but I like trying different hot sauces. The chili look good, healthy and filling. I love how you’ve topped it in the last picture – cilantro and sour cream are my favorite things to put on chili.
Cindy Gordon says
January 15, 2016 at 5:25 pmNow you have the perfect reason! YUMMO, yes cilantro and sour cream are so good together!
Bethany says
January 17, 2016 at 3:59 pmThis looks really good!
Cindy Gordon says
January 18, 2016 at 10:33 amThanks Bethany! 🙂
Jennifer Pilgrim says
January 20, 2016 at 8:38 amI’m so excited about this post. My niece was recently diagnosed with celiac, and our family’s favorite chili recipe contains flour. Now I can hopefully bring chili back to our family meals. Thanks!
Cindy Gordon says
January 20, 2016 at 10:41 amFantastic, I hope that you enjoy!
Marysa says
October 23, 2018 at 7:14 pmWhat a great hearty wintertime recipe. I’ve never made chili before and this would be a great recipe to try. I would like to make extra to freeze too.
Cindy says
October 24, 2018 at 11:42 amYes, we love to freeze ours too!
Esther Irish says
October 23, 2018 at 9:29 pmThis looks so good! I make chili about once a week and you’ve given me some new ideas to spice up my dish.
Cindy says
October 24, 2018 at 11:40 amThank you so much!!
Cherri Megasko says
October 23, 2018 at 9:30 pmI was just looking up vegetarian chili recipes yesterday! I love that this one uses blackeyed peas.
Cindy says
October 24, 2018 at 11:40 amSo yummy!!
Kathy says
October 24, 2018 at 9:42 amThis recipe sounds amazing. I love having chili, especially around this time of year. I do love spicy too, so I’m sure I’ll like this recipe.
Cindy says
October 24, 2018 at 11:39 amThank you!
Shannan P says
October 24, 2018 at 11:29 amChili is such a fall and winter staple at my house. I’m always looking for new recipes to up my game and love that this is a meat-free option to help me mix things up!
Cindy says
October 24, 2018 at 11:39 amChili is such a staple in my house too!
Rachel says
October 24, 2018 at 3:51 pmThat is a lot of spice! I love the variety of pepper flavors in this recipe.
Cindy says
October 25, 2018 at 7:37 pmFor sure!