This spicy vegetarian chili is a adaptation of my Uncle Steve’s famous burritos. Back in college he thought me how to make and freeze them. Let’s just say I basically lived on them my third year in college. After college I modified the recipe slightly to make this spicy vegetarian chili.

Spicy Vegetarian Chili

This spicy vegetarian chili gets it’s spiciness from a few habanero peppers, cayenne pepper and chili powder. It makes 8-10 servings and takes maybe 20-30 minutes to prep and then 8-10 hours to cook. I’ve added ground beef and stew meat in the past, but most recently I made it vegetarian and liked it just as much.


1 large white onion (diced)
1 green pepper (diced)
4-5 garlic cloves (minced)
2-3 habanero peppers (minced, I used gloves, deseed for less spicyness)
2 15oz cans stewed tomatoes (not drained, but I usually chop up the tomatoes)
2 15oz cans black beans (drained and rinsed)
2 15oz cans kidney beans (drained and rinsed)
1 8oz can tomato sauce
1 tsp. cayenne pepper
1 tbsp. chili powder

Toppings (optional)

Shredded cheese
Sliced jalapeños
Sour cream
Crunched up tortilla chips


I usually do steps 1 and 2 in the evening and pop the entire crockpot in the fridge. Then, the morning of, I put the crockpot on. Makes the house smell so good!

  1. Saute onions, green pepper, garlic and habaneros. Do NOT inhale, trust me.
  2. Mix all the ingredients in a crockpot.
  3. Cook on low for 8 to 10 hours.
  4. Top with your favorite toppings.

Nolan prefers sour cream and cheese. This time around I topped with cheese and cilantro. There is no such thing as too much cilantro.