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Butterhead Kitchen: Smokey Balsamic Chili

Jason Sizemore, from Butterhead Kitchen, shares a recipe for Smokey Balsamic Chili.

Smokey Balsamic Chili

(prep time: 15 minutes, cook time: 15 minutes, serves: 8-10 )


  • 1 small white onion, diced
  • 1 red bell pepper, diced
  • 4 Tbsp water
  • 2 Tbsp smoked paprika
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 29 oz can diced tomatoes (fire roasted are great!)
  • 29 oz can pureed tomatoes
  • 15 oz can cannellini beans drained & rinsed
  • 15 oz can pinto beans drained & rinsed
  • 15 oz can corn, drained & rinsed
  • ½ tsp salt
  • 2 Tbsp balsamic vinegar
  • ½ tsp Green Pepper Tabasco


  1. Add diced onion, red bell pepper & water to a large pot. Saute over medium-high heat for 5 minutes.
  2. Add smoked paprika, chili powder & cumin to the peppers & onions as they are sauteing.  Stir frequently. A flavorful paste will form.
  3. Add the diced & pureed tomatoes to the pot & stir to combine well with the spice paste.
  4. Add the beans & corn. Stir to combine. Turn heat up to high.
  5. Add salt, Tabasco & balsamic.  Continue to stir over high heat.
  6. As soon as the chili begins to bubble, reduce to low heat, cover, & simmer for 15 minutes. Stir every 5 minutes.
  7. Serve as is or top with vegan sour cream & cheese, avocado, etc.

*To cook in crockpot, combine all ingredients & cook on high for 2 hours or low for 4 hours.

Butterhead Kitchen is a Small Batch Vegan Products Company, offering vegan cooking classes. Visit Butterhead Kitchen to learn more. You can follow Butterhead Kitchen on Instagram @butterheadkitchen.

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