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!
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
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.
Add the beef grounds and stir to combine. Reduce the heat to medium-low. Cook for 5 minutes.
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.
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.
Add the combined spices and the tomato paste. Stir to mix thoroughly.
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.