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Sure I was a bit apprehensive about creating a vegetarian version of this nostalgic one-pot wonder. Like most of us, I was raised on large bowls of beef chili, which was like music to my ears. Oh but how times are changing. We are in a season of healthy lifestyle change. This vegetarian chili has taken the dish to an entire new level. The richness of the fresh tomatoes in tandem with the sweetness of the roasted corn and pineapple, heat from my CHEF BLEND Hot Sauce and heartiness of the beans, this dish is truly pleasing to the palate.

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JTA Vegetarian Chili

By: Chef Judson Todd Allen

Serves 2
Preparation Time: 15 minutes
Cook Time: 15 minutes
Level: Easy


Cooking Instructions
  • 2 – (15oz) cans Tomato Sauce

    2 – (15oz) cans Fire Roasted Tomatoes in Liquid (you can substitute with
    diced tomatoes in liquid)

    1 cup – Chili Sauce

    2 cups – Fire Roasted Corn (you can substitute with canned corn)

    1 – Green Pepper, chopped

    1 – Red Pepper, chopped

    1 – Vidalia Onion (small-medium), chopped

    3 – Garlic Cloves, minced

    2 – (15 oz) cans Black Beans

    1- (15oz) can Red Kidney Beans

    1 Tablespoons – Chef Judson Todd Allen’s Chef Blend – All Natural All Purpose Habanero Hot Sauce (buy it here)

    1/3 cup – Crushed Pineapple in Juice

    2 Tablespoons – Olive Oil

    1 ½ Tablespoons – Oregano, Dried

    1 Teaspoon – Paprika

    1 Tablespoon – Garlic Powder

    1 Pinch – Red Pepper Flakes

    2 to 3 Tablespoons – Chili Powder

    1½ Tablespoon – Onion Powder

    2 Teaspoons – Cumin

    2 Tablespoons – Rice Wine Vinegar
    (you can substitute with Apple Cider Vinegar)

    ½ – Avocado, cut in slices



  • In a large stock-pot, add your olive oil and garlic and sauté for approximately one minute on medium heat; do not burn the garlic. Next add your onions, red and green peppers. You want to sweat these until soft.

    After you vegetables are softened, add your spices to them and the oil. Next add your tomato sauce, fire roasted tomatoes, chili sauce, and hot sauce.
    Stir and let simmer for 2 to 3 minutes. Next add your black beans, corn and pineapple. Stir and let sit on a medium heat for another 2 to 3 minutes.

    Remember for added heat, you can add your fresh jalapeno or habanero either diced or whole to the chili. Top it off with the rice wine vinegar. Finally, stir and let simmer on a low heat.

    Garnish with avocado slice, cilantro and scallions.