3 beef-free ways to make a delicious bowl of chili, courtesy of a classically trained chef

A steaming bowl of chili is a delicious way to warm up a cool fall day.

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Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.

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Chili today. Different chili tomorrow.

There are, after all, countless iterations of this gratifying, one-pot dish. Here are three of my favorites that don’t depend on beef.

Vegan white bean chili

-16 ounces cooked white beans
-4 ounces raw yellow lentils
-8 ounces extra firm tofu, diced
-5 cloves of garlic, smashed
-1/2 Spanish onion, minced
-3 tablespoons extra-virgin olive oil
-1 yellow pepper, diced
-1-1/2 quarts vegetable stock
-2 tablespoon chopped cilantro
-1 tablespoon thyme
-1 tablespoon cumin powder

Method:

In olive oil, sweat garlic and onion and peppers. Add cumin, thyme, then vegetable stock and stir. Add lentils and simmer for 20 minutes. Add beans, tofu and cilantro and simmer for 10 minutes more.

Garnish:

-2 tablespoons vegan cheese
-2 tablespoons diced white onion
-2 ounces crushed corn tortilla chips

Chicken soup
The secret to making perfect chicken soup, according to a golf-club chef
By: Shaun Lewis

Turkey chili

-1 pound ground turkey
-12 ounces cooked kidney beans
-4 cloves garlic. smashed
-1 red pepper, diced
-3 tablespoons extra-virgin olive oil
-1/2 Red onion, minced
-1 quart chicken stock
-2 quarts crushed tomatoes
-1/2 bunch thyme
-1 tablespoon cumin powder
-2 tablespoons cilantro

Method:

In olive oil, sweat garlic, peppers, and onions. Add time cumin and chili powder. Then add ground turkey and cook until it is browned. Add remaining ingredients and simmer for 20 minutes

Garnish:

-2 tablespoons pepper jack cheese
-2 tablespoons diced red onions
-2 ounces crushed corn tortilla chips

Chicken chili

-1 pound ground chicken
-12 ounces cooked chickpeas
-4 cloves garlic, smashed
-3 tablespoon extra-virgin olive oil
-1/2 red onion minced
-1 1/2 quarts chicken stock
-1 1/2 quart crushed tomatoes
-1/2 yellow pepper, diced
-1/2 green pepper, diced
-1 tablespoon ground coriander
-1/2 tablespoon ground cumin
-1/2 tablespoon ground turmeric

Method:

In olive oil, sweat garlic, peppers, and onions. Add time cumin, turmeric and stir. Then add ground chicken and cook until nicely browned. And remaining ingredients and simmer for 20 minutes

Garnish:

-2 tablespoons queso blanco
-2 tablespoons chopped scallions
-2 ounces grilled pita bread, sliced

Shaun Lewis, a classically-trained chef and cocktail master, is general manager of Old Westbury Golf and Country Club, on Long Island.

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