Today’s recipe comes to use via Butter v. Burpees. It’s another simple dish; a vegetarian chili with a touch of “sweet heat” as they put it. Molasses is added to the dish to bring out the sweet side of flavor – an almost caramel touch. It compliments the hot side of the chili flakes. Use either kidney beans or chickpeas for the body of the chili. Looks damn tasty with the avocado finisher on top. We’re cooking this one up tonight.

Read more on this vegetarian chili with “sweet heat” on the following page…


1 medium onion
1 tbsp olive oil
1 tsp cumin
2 cloves garlic, minced
2 handfuls sliced mushrooms
3/4 cup corn
1 can (2 cups) cooked chickpeas, rinsed
1/3 cup sliced sundried tomatoes
28 oz diced tomatoes (one big can)
2 tbsp tomato paste
1/3 tsp red pepper flakes (for a mild-medium chili, add more if you like it hot!)
1 tbsp balsamic vinegar
1 tbsp molasses
salt and pepper to taste”

View the full preparation of this vegetarian chili at Butter v. Burpees.

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