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Fresh and colorful vegetarian chili, healthy cuisine.
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Vegetarian Chili

When your vegetarian friends turn up unexpectedly and you've been desperately dreaming of chili, here's the solution: a vegetarian variant that will appeal even to meat lovers! And if you get the urge, there's nothing to stop you cooking yourself a steaklet on the sly and slipping it discreetly into your bowl. Shh, it's our little gourmet secret!



    Step 1

    Heat the olive oil in a large saucepan over medium heat. Add the onion and jalapeño pepper. Sauté until tender. Add the mushroom mixture and cook until they release their juices and turn golden-brown.

    Step 2

    Add the chopped garlic and continue cooking until fragrant.

    Step 3

    Sprinkle the chili powder and cumin over the mushrooms. Mix well so that the flavors blend evenly.

    Step 4

    Pour the diced tomatoes and kidney beans into the pan. Mix thoroughly.

    Step 5

    Stir in long-brewed coffee, vegetable broth and ketchup. Make sure all ingredients are well blended.

    Step 6

    Simmer the chili over low heat for about 30-40 minutes, allowing the flavours to develop.

    Step 7

    Just before serving, add lime juice for a touch of acidity. Garnish with chopped coriander, if desired.

    Step 8

    Serve hot vegetarian chili with rice, bread or nachos. Add toppings such as grated vegan cheese, vegan cream, or avocado slices.

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