Fired Up Veggie Chili

This Chili recipe is my absolute favorite. It's perfect to make in large quantities and freeze for later. We have been taking chili, along with gumbo, to Delfest Bluegrass music festival for the past two years. It's the perfect thing when you're too drunk to cook and need to continue partying.




4 TB vegetable oil
1 white onion, chopped
2 green bell peppers, chopped
1 poblano pepper, chopped
8 oz white button mushrooms, sliced
5 garlic cloves, minced
2 large sweet potatoes, large dice
1 can black beans
1 can kidney beans
2 cans pinto beans
1 can corn
1 can fire diced tomatoes
3 chipotle peppers in adobo sauce, sauce included
12 oz fresh spinach
1 quart vegetable stock
Water to cover
1 cinnamon stick
4 TB chili powder
1/2 cup strong brewed coffee
1 1/2 tsp ground cumin
1 1/2 tsp crushed red pepper flakes
2 bay leaves
Black pepper to taste
Salt to taste
Hot sauce to taste


Heat oil in a 3 gallon pot on medium high heat. Saute onion, peppers (except chipotle peppers), mushrooms, and garlic until fragrant and soft. Add beans, corn, tomatoes, spinach, sweet potatoes, chipotle peppers, and vegetable stock. Add enough water to cover everything. Add rest of ingredients. Bring to simmer and cook for 1 1/2 hours until everything is married together and sauce is thick. Season with pepper and salt to taste. Add more hot sauce if you dare! (I surely do) Serve in a styrofoam bowl in a dirty tent.


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