Jill DiGiovanni's spicy bean and sauerkraut chili

This zesty and hearty vegetarian chili is a good break from the usual meat stew

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

1 medium onion, diced
2 red bell peppers, diced
1 stalk celery, diced
2 cloves garlic, minced
1 tsp Herbs de Provence
1/2 lb sauerkraut, drained and finely chopped
1 lb diced tomatoes
1 can chickpeas, rinsed and drained
1 can kidney beans, rinsed and drained
3 cups vegetable broth or water
2 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
1 piri piri pepper, chopped (optional)
1 tbsp maple syrup or other syrup
salt and pepper, to taste

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