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Recipes & Entertaining Ideas

Filtering by Tag: Crowd Favorite

Vegetarian Chili

Marc J. Sievers

I love recipes that you can make in advance of entertaining that actually taste even better after it sits for a couple of days in the refrigerator and the flavors all blend together!  My Vegetarian Chili - dubbed “I Get a Kick Out of You Chili - is from my cookbook Entertaining with Love and is a perfect example of just that.  This hearty chili is packed with fresh vegetables, black beans, and meatless ground, making it as substantial as a traditional chili made with ground beef.  You can either make this dish entirely on the stovetop, or partly in a slow cooker, whichever method you decide the end result is the same – fabulously delicious!  Best of all, you can top this chili with sour cream, fresh parsley, tortilla chips, avocado wedges, or even charred fresh jalapeños, allowing your guests to be creative and make it their own!  

This recipe is from my cookbook Entertaining with Love.

Vegetarian Chili (serves 6)


  • Butter – 3 tablespoons, unsalted

  • Yellow Onion – 1 large, medium diced

  • Red Onion – 1 large, medium diced

  • Fire-Roasted Tomatoes – 1 (28-ounce) can, crushed

  • Tomato Paste – 3 ounces

  • Garlic – 6 cloves, minced

  • Black Beans – 1 (15-ounce) can

  • Orange Bell Pepper – 1 large, medium diced

  • Red Bell Pepper – 1 large, medium diced

  • Hot Paprika – 1½ teaspoons

  • Cumin – ½ teaspoon

  • Crushed Red Pepper – 1 teaspoon

  • Cayenne Pepper – ¼ teaspoon

  • Chili Powder – 3 tablespoons

  • Kosher Salt – 2 teaspoon, divided

  • Black Pepper – 3 teaspoon, divided

  • Meatless Ground Beef – 12 ounces, Quorn® Grounds recommended


  1. In a Dutch oven or stock pot, over medium-high heat, melt the butter. Once hot, add the diced onions and sauté for 3 minutes. Season with ½ teaspoon of salt, 1 teaspoon of black pepper, and crushed red pepper flakes. Then, add the bell peppers and continue to sauté for another 5 minutes. Next, add the garlic and sauté for 2 minutes.

  2. Add the beef grounds and stir to combine. Reduce the heat to medium-low. Cook for 5 minutes.

  3. In a small glass bowl combine all of the remaining spices: Chili Powder, Cumin, Cayenne Pepper, Hot Paprika, 1 teaspoon of salt, and 2 teaspoons of black pepper.

  4. Thoroughly drain the black beans and add to the onions and peppers. Add the can of crushed fire-roasted tomatoes. Stir all together. Bring to a gentle simmer, and then reduce the heat to low.

  5. Add the combined spices and the tomato paste. Stir to mix thoroughly.

  6. Place the lid on the Dutch oven and reduce the heat to simmer/low. At this point you can transfer the contents to a slow cooker and set to low heat. On the stove, keep covered and cook for 1 hour, stirring occasionally. In the slow cooker set to low heat cook for 3 hours.

  7. Serve hot.

Order a signed copy of my cookbook Entertaining with Love!

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"Spiker" Double Layer Nachos - A Crowd Favorite!

Marc J. Sievers

A few days ago on my Facebook Page, I asked you to tell me what #GameDay vegetarian recipe you would LOVE to indulge in - and boy oh boy did you have some delicious ideas!  The winner would receive a signed copy of my cookbook Entertaining with Love and I would create the winning dish and name it after the them - how FUN!  Kristin from PA won with her suggestion of vegetarian nachos.  Below is my recipe from "Spiker" Double Layer Nachos (a play on her last name!).  The nachos are very fresh tasting with sauteed garlic-corn, fabulous cheeses, and a spicy ranch sauce!  You can make them in under 20 minutes with all ingredients you can easily find at your local grocery store, or you may even have them in your pantry!  I hope you enjoy!!!  

"Spiker" Double Layer Nachos

Ingredients (serves 6-8)

  • Black Beans – (1) 15 ounce can, rinsed and well drained

  • Black Olives – (1) 2.25 can, pre-sliced, drained

  • Manchego Cheese – 2 cups, freshly grated

  • Fontina – 2 cups, freshly grated

  • Green Onions – 1 cup, thinly sliced

  • Jalapeno – 1 small, fresh, seeded and finely minced

  • Garlic – 3 cloves, finely minced

  • Avocados – (2) large, peeled, ½ -inch diced

  • Lemon Juice – ½ lemon, freshly juiced

  • Frozen Corn – (1) 10 ounce bag, thawed

  • Olive Oil – 2 tablespoons

  • Sea Salt – ¾ teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Butter – 2 tablespoons, unsalted

  • Buttermilk Ranch Dressing – ¾ cup, favorite store bought variety

  • Hot Smoked Paprika – ½ teaspoon

  • Cayenne Pepper – ¼ teaspoon

  • Chipotle Powder – ½ teaspoon

  • Cumin – ½ teaspoon

  • Lime Juice – ½ lime, freshly squeezed

  • Tortilla Chips – (1) 14 ounce bag, salted


  1. Start by pre-heating the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

  2. In a small bowl, toss the diced avocado with lemon juice. Set aside

  3. In another small bowl add the buttermilk ranch dressing, lime juice, paprika, cayenne pepper, chipotle powder, cumin, and chili powder. Stir until combined. Set aside.

  4. In a medium sauté set over medium-high heat, add the butter and olive oil. Once hot, add the corn, salt, and pepper. Cook for 3-5 minutes. Then add the garlic and continue to cook for another 1-2 minutes, being careful not to burn the garlic. Remove from the heat and set aside.

  5. Place half of the tortilla chips in a single layer on the prepared baking sheet. Evenly top with half of each of the cheeses. Then evenly top with half of the beans, olives, green onions, jalapenos, corn, and drizzle with ¼ cup of the ranch mixture. Bake for 5 minutes. Remove from the oven and build another layer of chips, cheese, the remaining ingredients, and ¼ cup of the ranch mixture. Bake for another 5-8 minutes, until melted and gooey!

  6. Sprinkle with more salt and pepper to taste. Remove the nachos with the parchment paper onto a large cutting board. Serve immediately.

Idea:  Serve the fresh avocado and remaining ranch sauce in small bowls on the side.

Order a signed copy of my cookbook Entertaining with Love!

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