Kansas City is known for barbecued meats galore, but this chili reminds me of my favorite football food as a child growing up in the opposite corner of the state. The spiciness and bold flavors of this meatless chili take me right back home.
If you’re looking for an easy meal to serve during this weekend’s big game against the Kansas City Chiefs and San Francisco 49ers, this chili works well and can stay warm on your stovetop throughout the game.
- 1 large sweet onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 jalapeno pepper
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons chili powder
- 2 tablespoons tomato paste
- 3 (15-ounce) cans kidney beans, drained and rinsed
- 2 (28-ounce) cans crushed tomatoes
- 2 cups vegetable stock
- 2 tablespoons hot sauce
- 2 tablespoons olive oil
Dice onion, bell peppers and jalapeno (removing ribs and seeds). Peel and mince garlic.
Heat a large dutch oven on high heat. Add in 2 tablespoons olive oil, then add diced onion, bell pepper and jalapeno. Cook for 10 minutes, until onions and peppers start to soften. Add in minced garlic and cook for another 3 minutes, careful not to burn the garlic.
Reduce heat to medium. Add in cumin, salt, pepper, chili powder, chili flakes and tomato paste. Stir to combine, then add in crushed tomatoes, vegetable stock, hot sauce and beans. Bring to a simmer, stirring regularly. Reduce heat to medium-low and cook for another 60 to 75 minutes, until desired thickness is reached.
Serve with optional diced scallions, shredded cheese, corn bread or tortilla chips.