Chili Gumbo Recipe

Prepare vegetables

Heat a 12-inch skillet or saucepan over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced yellow onion and sauté 4–5 minutes until translucent.

Add the diced green bell pepper and sliced mushrooms. Sauté 5–6 minutes until peppers soften and mushrooms release liquid and begin to brown.

Stir in the sliced black and green olives and minced garlic. Cook 1–2 minutes until garlic is fragrant. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove vegetables from the pan and set aside on a plate while you prepare the chili.

Brown protein

In the same skillet, add 1 tablespoon olive oil and increase heat to medium-high. Add the ground beef (or rehydrated textured vegetable protein). Break into small pieces and brown 4–6 minutes until cooked through. Drain excess fat if necessary.

Add 1/2 cup finely chopped onion to the pan with the browned protein and sauté 2–3 minutes until softened.

Stir in 1 cup tomato sauce and 1/2 cup drained diced tomatoes, then add 1/2 cup drained kidney beans. Season with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon brown sugar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix to combine.

Pour in 1/2 cup beef or vegetable stock, bring mixture to a low simmer, then reduce heat to low. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning—add more chili powder or a pinch of salt if needed. If using hot sauce, stir in now to taste.

If the chili becomes too thick, add 1–2 tablespoons water or stock to reach a spoonable consistency suitable for topping the gumbo base.

Return the cooked vegetables to the skillet or spread evenly in an oven-safe serving dish if you prefer to melt cheese under a broiler. Spread the vegetable mixture into an even layer.

Spoon the house-made chili evenly over the vegetable layer, covering most of the surface but leaving a little edge visible.

Sprinkle 1 cup shredded mozzarella cheese evenly over the chili-topped vegetables.

To melt the cheese: place the skillet or dish under a broiler 4–6 inches from the heat for 1–2 minutes, watching constantly, until the cheese is melted and lightly golden. Alternatively, cover and place in a preheated 350°F (175°C) oven for 6–8 minutes until cheese melts.

Remove from heat, garnish with chopped fresh parsley if using, and serve hot. Serve as a topping for rice, crusty bread, or enjoy as a standalone hearty dish.