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.
My Private Note
Units: US | Metric
- 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)
- 1Heat oil in dutch oven.
- 2Add chorizo, break up into pieces and stir while cooking. If using real ground beef, add at this point.
- 3Add and saute onions, peppers and celery until softened. Add garlic and salt.
- 4Add corn, spices and soy crumbles (if using); stir to combine.
- 5Add beef stock, beans, pasta, tomatoes and tomato sauce.
- 6Simmer until pasta is cooked.
- 7Check periodically and add water and stir as needed.
- 8Garnishes: sour cream, chopped onion, shredded cheese, black olives etc.
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Nutritional Facts for Potentially Vegetarian Chili
Serving Size: 1 (375 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 591.1
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 5.2 g
- Cholesterol 24.9 mg
- Sodium 1686.3 mg
- Total Carbohydrate 74.8 g
- Dietary Fiber 13.8 g
- Sugars 11.6 g
- Protein 34.2 g