Some like it hot! If you like spicy chili, you have come to the right place! This Vegetarian Ghost Pepper Chili Recipe is perfectly spicy and ready in under 30 minutes! Made with kidney beans, tomatoes, onions, garlic, cumin, and meatless ground crumbles. The absolute perfect meal!
Tara’s Tips for Perfect Ghost Pepper Chili
Beans
- Kidney beans are my first choice for this recipe. If you prefer you could swap in black beans, navy beans, or cannellini beans if that is all you have. If you are using kidney beans, you can use a can of kidney beans or start with dry beans. One can of beans = 1 1/2 cups cooked beans.
- For all of my tips on cooking dry beans, read this: The Vegetarian’s Guide To Beans.
Ghost Pepper
- As the title of the recipe indicates, we are using ghost peppers for this chili. Ghost peppers are VERY spicy! If you are not into spice, you could swap out the ghost pepper for a jalapeño pepper or a Serrano pepper.
- The ghost pepper is three times spicier than a habanero pepper and ranks in at about one million on the Scoville scale. HOT!
- Also know as Bhut Jolokia, some sources say the ghost pepper is up to 400 time spicier than the jalapeño!
- Make sure you handle these peppers with gloves! They can burn your skin and if you touch your eyes it can be very dangerous.
- Start with one in this recipe and increase to two if you want more heat. Remember, the signature trait of a ghost pepper is that it gives you what I call the “after-burn”. You think it isn’t too bad and them bam! And it lasts a while after.
Meatless Crumbles
- I use Beyond Meat crumbles in my chili recipes. You could also use chopped up tempeh of you prefer.
Vegetarian Ghost Pepper Chili Topping Ideas
Organic cheese and/or sour cream, avocado, fire roasted corn, organic blue, yellow, or white corn tortilla chips. Make a double batch and freeze the leftovers in single serving glass containers for lunch boxes or busy weeknights. Packed with veggies, protein, flavor, and fiber, this one is is absolutely perfect for meal prep.
Love Chili? Me Too!
Try One Of My Other Easy Chili Recipes:
Vegetarian Habanero Chili Recipe
Vegetarian Ghost Pepper Chili Recipe
This Vegetarian Ghost Chili Recipe is packed with the wholesome goodness of kidney beans paired with fresh tomatoes, onions, garlic, and cumin. The best part? The super spicy ghost pepper! This chili is a great source of protein, ready in under 30 minutes, and is perfectly spicy for all my spice loving friends!.
Ingredients
- 1-2 fresh ghost peppers (chopped small)
- avocado oil or spray
- 1 diced onion
- 1 tsp salt
- 3 cloves of minced garlic
- 2 cups diced tomatoes
- 1 tbsp tomato paste
- 1 cup water
- 10 oz package of meatless crumbles (I use Beyond Meat)
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 can of kidney beans or 1 1/2 cups cooked kidney beans
- When ready to eat, top with optional vegan or dairy shredded cheddar, sour cream, organic yellow, white or blue corn chips, avocado, fire roasted corn.
Directions
- Step 1 Heat diced onions in a non-stick skillet over medium heat. Sprinkle onions with 1 tsp salt to prevent burning, saute for 5 minutes. Add water a tablespoon at a time if your onions stick to the skillet.
- Step 2 Add garlic, reduce heat to medium, cook another 5 minutes.Stir frequently.
- Step 3 Add tomatoes and ghost peppers, cover and cook 5 minutes. Frequently pressing the tomatoes down into the side of pan to smash them down, by doing this they will dissolve. Once the are smashed down, add tomato paste and water and stir until combined.
- Step 4 Add meatless crumbles, cook for 3 minutes.
- Step 5 Fold in all dry spices.
- Step 6 Add in kidney beans, cook an additional 5 minutes with the cover on.
- Step 7 Test spice level, optional to add a second ghost pepper for additional heat! Serve or eat with your choice of toppings! Store leftovers in glass, airtight container for up to 5 days. Separate into individual glass containers and freeze for lunchbox or busy night.
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