Prep 10 mins
Cook 45 mins
This yummy chili can be made with real meat or soy/tofu substitutes. I made it for "treat day" at my DH's school. It was Lent and there were a bunch of people who wanted chili, but needed to eat meatless. Everyone likes this but I always have extra chili powder and hot sauce available for those who like it a little hotter.
- 1 tablespoon olive oil
- 1⁄4 lb chorizo sausage, remove casing (or soy chorizo)
- 1 large onion, chopped
- 2 (4 ounce) packets soy crumbles (or 1 lb. ground beef)
- 1⁄2 teaspoon salt (to taste)
- 3 garlic cloves, finely chopped
- 1⁄2 green bell pepper, chopped
- 1⁄2 red bell pepper, chopped
- 1 jalapeno pepper, finely chopped
- 2 celery ribs, chopped
- 1 cup corn
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons cumin
- 1 teaspoon coriander
- 1 cup beef stock (or vegetarian stock)
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can chili beans
- 1 (8 ounce) can tomato sauce
- 1 cup elbow macaroni (variation -- substitute barley for pasta)
- Heat oil in dutch oven.
- Add chorizo, break up into pieces and stir while cooking. If using real ground beef, add at this point.
- Add and saute onions, peppers and celery until softened. Add garlic and salt.
- Add corn, spices and soy crumbles (if using); stir to combine.
- Add beef stock, beans, pasta, tomatoes and tomato sauce.
- Simmer until pasta is cooked.
- Check periodically and add water and stir as needed.
- Garnishes: sour cream, chopped onion, shredded cheese, black olives etc.