I've tried a number of vegetarian chili recipes with countless permutations, combinations, etc. I've had some success and some struggles, but this recipe at epicurious is my favourite one so far. I'm not sure what it is exactly... maybe it's just the right amount of earthiness in the coffee grounds, but it just tastes like a chili should with an ideal KICK of spice.
Of course, tweak the proportions as you see fit. When I made it, I halved everything, but also added a can of red kidney beans and some corn too. I'd also recommend adding some jalapeños.
Anyways, give it a shot! Here it is again.
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