So, since I became a vegetarian I have tried to find ways to still be able to eat some of my favorite foods. Chad took on the task of creating a vegetarian chili recipe from his normal chili recipe and he taught me how to make it. This is a vegetarian recipe that even an omnivore will love.
Cook Time: Approx. 1 hour
Makes 6+ servings
2 Tablespoons olive or vegetable oil
1 medium onion, finely diced
1/2 green pepper, seeded and diced
1 large tomato, diced
3 Tablespoons diced jalapeño
2 + Tablespoons chili powder
2 cans tomato paste (6 oz each)
1 can chili beans (15.5 oz)
15 oz water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lb spaghetti noodles (approx. 8 ounces)
Cheddar cheese (optional)
1) in 4 quart saucepan heat oil over medium heat. Add green peppers, jalapeño, and onion. Cook, stirring frequently until veggies are tender and onions are translucent (6-8 minutes)
2) Meanwhile, cook noodles as directed on package
3) Add tomatoes, chili beans, and tomato paste to saucepan. Mix well.
4) Add chili powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper
5) Add water and bring to a boil.
6) Take down to a simmer for about 10 minutes. Taste and add more chili powder if necessary to suit taste.
7) Add noodles and simmer for 20+ minutes.
Sprinkle with cheddar cheese (optional)
Chad says the good thing about chili is that you can change it so much to suit your taste. He added some hot sauce to ours, which I didn’t put in the recipe. It was SO spicy and so good.
Also, the longer you let the chili simmer, the more the flavors can mingle, which helps make the dish even better.
Add a peanut butter sandwich and some whole wheat crackers and you have the perfect winter dinner. Plus chili is always better the next day, so the leftovers will be wonderful.
Thanks to the best husband ever for saving one of my favorite meals and making it vegetarian friendly. 🙂