Vegetarian Chili

Growing up in Pittsburgh, chili was a winter staple of my childhood.  After college, when I got a kitchen of my own, I wanted to create the best chili for my husband and me on college football Saturdays. Attending a Big 10 school means watching {or enduring in my case} college football for a lifetime! So I bought a crock pot and tried many different recipes. I quickly deemed this one the very best and I haven't changed my mind in over 2 decades. Herbs, lemon juice, Dijon and burgundy wine create a complex flavor not associated with the average chili. Although the ingredient list is lengthy, your time in the kitchen will be surprisingly abbreviated because you just estimate measurements, prep everything and throw it in a crock pot and disappear. Think about inventive ways to garnish this:  a dollop of sour cream and a sprig of fresh dill; a pinch of shredded cheddar and a sliver of avovado; a few black olives, halved.

Vegetarian Chili

1 medium yellow onion, coarsely chopped

12 oz Field Roast Mexican Chipotle vegetarian sausage, casings removed and coarsely chopped 

1 red bell pepper, coarsely chopped

diced fresh chili peppers {optional for heat; 2 serrano peppers +  2 habanero peppers + 1 large jalapeno} 

2 t fresh ground black pepper

8 oz tomato paste

1 T fresh minced garlic

1 oz ground cumin

1 1/3 oz chili powder

1/6 c Dijon mustard

1T salt

1T + 1t dried basil

1T + 1T dried oregano

two 28oz cans of San Marzano diced tomatoes and their juices

1/6 c burgundy wine

1T+1t fresh lemon juice

1/6 c fresh chopped dill
a few dashes of Worcestershire sauce

two 15 oz cans of black beans, rinsed and drained

6 oz can of black olives,sliced

Combine all ingredients in a slow cooker. Cook covered on med-high heat for 3 hours. Stir occasionally, taste and adjust seasonings. Serve warm with crusty bread.

Serves 12.

Source:  Adapted from The Silver Palate