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Sweet & Spicy Vegetarian Chili

Large chunks of veggies, a touch of heat and the natural sweetness of honey could take this vegetarian chili to the top of your menu. Best of all, it’s so hearty you don’t miss the meat.

Can Do Counter: 49

  • Yields: 25 servings
  • Serving Size: 10 oz portions
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
Bush’s Best® Bean Pot Vegetarian Baked Beans1, #10 can
Bush’s Best® Golden Hominy, drained and rinsed½, #10 can
Olive oil¼ cup
White onion, diced4 cups
Carrots, cut into rondelles3 cups
Jalapeños, minced½ cup
Tri-color bell peppers, large dice3 cups
Garlic, minced¼ cup
Whole canned tomatoes, cut into thirds56 oz
Vegetable stock48 fl oz
Honey⅔ cup
Salt1 Tbsp
Chili powder ⅓ cup
Cumin, ground ¼ cup
Thyme ½ tsp
Cayenne pepper, ground½ tsp
Cinnamon, ground ½ tsp
Masa Harina or Corn Flour ¾ cup


  1. In a large stock pan over medium heat, add oil. Once oil is hot, add onion, carrot, jalapeño and bell pepper. Allow to sauté for 10 to 12 minutes. Add garlic and sauté an additional 2 to 3 minutes. Add tomatoes, beans, hominy and stock. Bring to a boil. Add honey, spices and Masa Harina. Mix well to combine. Return to a boil, reduce heat and allow to simmer for 25 to 30 minutes. Reserve warm.
  2. To serve: Ladle 10 oz of chili into bowl. Serve.


Products in this Recipe

Bush's Best vegetarian beans are bulk beans vegetarians love.

Next Recipe

South of the Border Stuffed Bell Peppers
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Yields: 43 servings
  • Serving Size: 7 oz portions

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