Jill DiGiovanni of CHEFinBERLIN shares her recipe for a zippy vegetarian chili with a German flair. Even if you don't care for eating a vegetarian diet, you'll love that you can make this chili in under an hour. Jill enjoys this with leftover "tahini sambal" (tahini sauce and sambal oelek), and diced avocado.
Spicy bean and sauerkraut chili
In a large pot over medium heat, sweat the onion, pepper, celery, garlic and Herbs de Provence for 6 to 10 minutes until softened.
Add remaining ingredients except syrup and seasoning.
Reduce heat to medium low and simmer for 30 to 40 minutes with a lid ajar to let steam escape.
Add syrup and season with salt and pepper.
- 4 to 6 servings
- Cook Time:
- 50 minutes