Potentially Vegetarian Chili

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.

• Ready In: 55 mins
• Serves: 4-6
• Yields: 2 quarts

Ingredients

• 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)

Directions

1. Heat oil in dutch oven.
2. Add chorizo, break up into pieces and stir while cooking. If using real ground beef, add at this point.
3. Add and saute onions, peppers and celery until softened. Add garlic and salt.
4. Add corn, spices and soy crumbles (if using); stir to combine.
5. Add beef stock, beans, pasta, tomatoes and tomato sauce.
6. Simmer until pasta is cooked.
7. Check periodically and add water and stir as needed.
8. Garnishes: sour cream, chopped onion, shredded cheese, black olives etc.