Between the snow days and the big game coming up, this weekend calls for some chili! This is my husband’s recipe and it’s not only wonderful, but also super versatile. We make it vegetarian-style using soy crumbles, but using ground turkey or beef would work, too. We have heard over and over again that you can’t tell that the vegetarian version doesn’t have meat in it. In fact, when we entered it in a chili cook-off we didn’t label it as vegetarian and only one person out of over a hundred taste testers noticed. I also love that this can be done on the stove top or in a crock pot, whichever your preference. For a big game day party, I’d suggest serving it in a crock pot and setting out bowls of cheese, scallions, sour cream, tomatoes, avocados and chopped white onions so everyone can dress up their chili however they’d like.
What You’ll Need:
1 bag of soy crumbles (we prefer Boca) or 1 pound of ground turkey or beef
2 14 ounce cans of tomato sauce
2 14 ounce cans of dark red kidney beans
1 white onion
1 red bell pepper
1 heaping Tbsp. minced garlic
2 packets of chili seasoning
¼ cup brown sugar
1 teaspoon chili powder
1 pinch ground cayenne pepper
1 teaspoon smoked paprika
1 tablespoon olive or vegetable oil
Salt and pepper
Chop the white onion and red bell pepper into half-inch pieces and sauté in a large pot. Once the vegetables are tender and the onion is translucent, add the protein (soy, turkey, or beef) and sauté until brown and softened. At this point you can either add the mixture to the crock pot along with the remaining ingredients and allow to cook on low for approximately 6-8 hours or add the remaining ingredients to the pot you are working in and allow to simmer on the stove for at least one hour on medium low heat. Before serving, adjust salt and pepper to taste. At this point you can also add additional chili powder if you enjoy lots of spice and additional paprika if you enjoy extra smokey chili. Serve with a variety of toppings and enjoy!