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vegetarian chili

it is a blustery winter day in minnesota. the snow is falling & the superbowl is this weekend. this can only mean one thing - i need chili!

i have made this recipe for years. over time, i have tweaked it to be everything that i love in a chili. it took me awhile to figure out how to make this recipe meatless. the first couple times i made this after i became vegetarian, i really screwed it up. i added the crumbles at the beginning and it made the crumbles chewy and rather unpalatable. the secret to using meatless crumbles in a recipe like this to add them near the end.

vegetarian chili

this is a hearty and robust chili. the onions and bell peppers add great texture and the touch of sweetness needed to balance out the big flavors from the spices. the fire roasted crushed tomatoes add a smoky flavor that screams chili. the V8 seems strange but trust me - it is perfect for the recipe. the black beans, pasta and crumbles add a ton of protein to make this a complete meal you feel good about eating. i know it is not traditional to add pasta to chili - but i love it. i would recommend adjusting the spices to your palette. i am spice lover so feel free to adjust down if you are not.

this vegetarian chili will win over the meat lovers and the veggies. it keeps wonderfully in the fridge and reheats to be even better than it was the day you made it. i would suggest adding a bit of water to the pot when you reheat it. the ingredients suck up all the sauce as it sits.

don't forget the sour cream, cheddar cheese and crusty bread to serve it with this hearty bowl of chili.

here are some snack/appetizer recipes you may enjoy for your superbowl sunday

soft pretzels

black bean zucchini and tomato quesadillas

fingerling potatoes with garlic lemon aioli

garlicy hummus & baked pita chips

cheesy baked artichoke dip (one of my favorites!)

vegetarian chili

spicy vegetarian chili
serves at least 8

1 12oz package Morning Star crumbles
1 onion - chopped
1 large bell pepper chopped - I used an orange pepper
5 cloves garlic - minced
1 large bottle of V8 - Spicy kind
28oz can crushed tomatoes - Muir Glen fire roasted is best
2 tablespoons chili seasoning - I used Golden Fig brand. It has chili powder, cumin, smoked paprika, oregano, garlic and cloves. It is lovely.
1 teaspoon chili powder - you can omit this extra chili powder but I like mine with a bit more heat
1 bay leaf
salt & pepper
1 lb macaroni noodles - cooked 2 minutes less than instructions
1 can black beans - rinsed
olive oil

vegetarian chili

vegetarian chili

In a dutch oven or other large pot, coat the bottom with olive oil (I would guess a couple tablespoons). Saute the onion and bell pepper until tender. Add the garlic and saute until fragrant (a couple minutes). Add the spices - chili seasoning, chili powder, cumin, bay leaf, salt and pepper. Stir to combine.

vegetarian chili

Pour in the crushed tomatoes and the V8. Let it come to a boil and reduce to a simmer. Let simmer for 15 - 20 minutes.

vegetarian chili

At this point, I double check the seasonings. I may add a bit more chili powder, salt, pepper or cumin. It all depends on your taste.

Add the crumbles and black beans and let cook for 5 more minutes.

vegetarian chili

Add the cooked pasta and let cook for 2 minutes. Don't forget to remove the bay leaf!

vegetarian chili

I serve with some sour cream and cheddar cheese. Also, it is good to have some crusty bread to dunk in the chili.

vegetarian chili




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