5 pot spicy vegetarian chili Recipes

olive oil, onion, chopped, ground cumin, dried oregano, ground cinnamon, ground coriander, chili powder, ground black pepper, kosher salt, garlic cloves, minced, diced tomatoes, undrained (petite is best), jalapeno pepper, sliced thin with seeds, stems removed, canned chipotle chiles in adobo, chopped, tomato paste, beer (may substitute water), black beans, undrained, canned pinto beans, undrained, red kidney beans, undrained, fresh lime juice, bittersweet chocolate, cut into large chunks, shredded cheddar cheese, sour cream, chopped onion

petite diced tomatoes, ro-tel extra hot diced tomatoes and green chilies, tomato paste, chicken broth or 1 (14 oz) can vegetable broth, black beans, rinsed and drained, navy beans, rinsed and drained, red onion, diced, green pepper, diced, portabella mushroom, diced, fresh jalapeno, minced, fresh habanero, minced, cayenne powder, chili powder, garlic granules, cumin, salt, black pepper, crushed red pepper flakes

onion, diced, garlic cloves, crushed, ketchup, spicy brown mustard, barbecue sauce, chili powder, turkey breast cutlets, cut in 1-inch pieces, vegetarian baked beans, diced tomatoes

poblano peppers, jalapeno peppers, extra-virgin olive oil, ground sirloin, onion, finely chopped, garlic, finely chopped, freshly ground black pepper, cumin , a palmful, coriander , a palmful, smoked sweet paprika, chile powder (recommended : gebhardt s), tomato paste, beer (recommended : negra modela), beef stock, vegetarian spicy refried beans, good quality corn tortilla chips (recommended : xochitl), shredded soft mexican melting cheese or monterey jack or yellow cheddar cheese or combo of any of the above, fresno red chile, pickled jalapenos