SuperBowl chili

"It's 100% vegetarian but you do have the option to make it vegan if you exclude necessary items (cheese / sour cream). It can get spicy but pairs greatly with chips or cornbread"

Prep Time

1 hour

Cook Time


Paired With

Main Protein



olive oil 2 cups, 1.5 cups, 1 cup, 3 tbsp, 1 to 3 (depends on spice level), 2, 1.5 cups, 1.5 pounds, 1.5 - 2 tbsp, 1 tbsp, 1.25 tsp, .25 tsp, 4, 3 cups, 1, 15 oz can, 1 cup, 1
yellow onion
red bell peppers
serrano peppers
corn (preferred sweet or fresh)
portobello shrooms
chili powder
cayenne pepper
large tomatoes
black beans
tomato sauce
veggie stock or water
cooked brown rice, chips, or cornbread


n a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. 

These are all estimates as I make it differently every-time