GREAT PERFORMANCES' VEGAN CHILI
Find a ready-to-take-home chili spice mix at any of our partner cafes and restaurants around town!
Use our Chili Spice Kit to make a batch of this vegan chili, which is also featured at our cafe at Wollman Rink. This recipe is delicious the same day you make it, but tastes even better the next day. Freeze any leftovers in smaller portions for a quick winter warmup. Add meat for a non-vegan option, garden vegetables for an even heartier meal, or top with classics like cheese, sour cream, and scallions.
The Spice Mix is also delicious as a seasoning for roasting vegetables or using as a dry rub.
Vegan Chili Recipe
By Chef Andrew Smith, Culinary Director
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 Tbsp oil
- 3 15oz cans black beans, drained and rinsed
- 1 cup Brooklyn lager
- 4 cups vegetable stock
- 1 14.5oz can diced tomatoes
- 2 Tbsp Great Performances Chili Spice Mix*
*GP Chili Spice Mix contains garlic and onion, as well as our signature blend of spices.
- Heat oil in a heavy bottomed, 6 qt pot on medium heat. Add onions and garlic and sweat till onions have become translucent.
- Add seasoning mix and stir till fragrant.
- Deglaze with beer, scraping up fond and stirring until reduced to au sec (nearly dry), then add stock, tomatoes, and black beans.
- Simmer over low heat, stirring occasionally, for about one hour or until liquids have reduced to chili-like consistency.
- Season to taste and remove from heat. Serve with your favorite chili garnishes.
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CITRUS ZEST CONFIT
By Georgette Farkas
The citrus zest confit is a make ahead component that can be refrigerated for several weeks. In fact, it’s an item I keep on hand as a finishing touch for salads and desserts and even as a garnish for charcuterie and cheese plates. If you’re preparing it the day before for this dessert, you can zest your fruit before peeling and slicing.
Using a vegetable peeler, remove a thin layer of zest from two oranges and two grapefruits. Be careful not to include the pith, the white layer just beneath the zest, as this is where the bitterness lies. Cut zest into a fine julienne. Place in a small saucepan with water to cover. Bring to a boil, lower heat, simmer two to three minutes. Strain and repeat. This essential step removes the bitterness. In a small saucepan combine 1.5 cups sugar with 1 cup water. For this next step, summon your creativity and the contents of your spice cabinet. Add a mix of spices such as ground fennel, coriander, cardamom, and ginger, even a dash of black pepper. Use about 2 teaspoons of ground spices per 1.5 cups of sugar. Add a fresh mint sprig. A dash or rose or lavender syrup are a nice touch, if you happen to have them on hand. Bring to a simmer over low heat, stirring until sugar is dissolved. Add blanched citrus zest, simmer approximately 30 minutes. Let cool completely, remove mint sprig. Store refrigerated in an airtight container.
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Georgette Farkas shares some of her tried and true tricks for staying cool with these chilled soups.
BUTTERNUT SQUASH FARROTTO KIT
Find a ready-to-take-home kit at any of our partner cafes and restaurants around town!
Our farrotto kit is the start of a delicious homemade dinner, as tasty as it is simple to prepare.
Farro is an ancient grain with a nutty flavor and chewy texture that can be prepared like a risotto. We’ve added our own blend of herbs, to get the recipe started. This season, we suggest butternut squash for its natural sweetness and smooth texture. But the Great Performances Farrotto Blend (farro, dehydrated garlic, dehydrated onion, thyme, and sage) would be delicious with any number of winter vegetables, such as carrot and celery, or root vegetables including beets, parsnips, turnips and more, not to mention mushrooms. What’s in your fridge?
Butternut Squash Farrotto Kit Recipe
By Georgette Farkas, Culinary Ambassador
- 1 cup GP Farrotto Blend*
- 2 cups cubed butternut squash (find pre-cubed squash in the produce section of your grocery store)
- 3 Tbsp olive oil
- 3 cups vegetable stock, warmed to a simmer
- 1/4 cup white wine (optional)
- 1 cup radicchio, halved and thinly sliced (optional)
- Salt and pepper
*GP Farrotto Blend contains farro, dehydrated onion, dehydrated garlic, sage, and thyme
- 12 ¼-inch slices butternut squash roasted with olive oil, thyme, and sage
- ¼ cup pumpkin seeds, toasted
PREPARE THE FARROTO
- Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add cubed squash and cook, stirring until squash is quite soft. Take your time with this step, as cooking the squash thoroughly will bring out its natural sweetness and enable it to melt into the farroto. Add farrotto blend and cook, stirring, until farro is very lightly toasted. Add white wine (optional) and continue to cook, stirring, until wine is mostly evaporated.
- Add 1 cup warm vegetable stock and cook, stirring occasionally over low flame. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary. Once farro is cooked through, fold in finely sliced radicchio (optional) and cook just until wilted.
- Season with salt and pepper to taste. Transfer to warm serving plates or platter and serve.
OPTIONAL: Garnish with slices of roasted butternut squash and sprinkle toasted pumpkin seeds.
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SPRING PEA FALAFEL
Although you’ll typically find that falafel are made with chickpeas, our English pea version is a delicious treat. The sweetness of the peas marries well with the herbs and spices, creating a subtle twist on a classic.
Use fresh peas in the spring and summer months when they are abundant. If you’re buying peas in their pods, you’ll have to shuck them in advance – simply pop them open and run your thumb or finger through to free the peas from the pod. A pound of peas in their pod yields 1 – 1.5 cups of peas. We suggest you purchase extra and enjoy the fresh peas as a snack.
- 1/2 cup dried green split peas
- 1 1/2 cups fresh (or thawed frozen) peas
- 1/2 cup shallots, chopped
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Working in 2 batches, grind the split peas to a powder in a spice grinder. In a food processor, pulse the thawed peas a few times.
- Add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice, and 1 teaspoon of salt and process until thoroughly combined.
- Form the mixture into 12 falafel patties using a scant 1/4 cup per patty. Refrigerate until firm.
- In a large nonstick skillet, heat the olive oil. Add the falafel patties in two batches to the skillet and cook over moderately high heat until browned, crisp, and heated through, about 3 minutes per side.
- You can serve these immediately aside a fresh salad or in pita bread with your favorite hummus or a cucumber yogurt sauce with fresh mint. You can also store and reheat in the oven at 400 degrees for about 7-10 minutes.
We’ve partnered with Embrace to celebrate wellness and community this year. For February, we’re giving Potatoes a twist with Kelewele spices.
We’ve partnered with Embrace to celebrate wellness and community this year. For January, we’re warming things up with Hot Spices and Seasonings.