spicy vegetarian chili Recipe
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!
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!)
- 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
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.
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.
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.
Add the cooked pasta and let cook for 2 minutes. Don't forget to remove the bay leaf!
I serve with some sour cream and cheddar cheese. Also, it is good to have some crusty bread to dunk in the chili.
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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 that
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
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