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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A quick and simple spicy vegetarian/vegan chili with beans and pasta. I grew up loving my mom's chili with beef. When I gave up red meat, I switched to ground turkey, and adjusted the recipe slightly. I later increased the bean ratio and cut out the meat entirely. Ingredients:
1 (16 ounce) can tomato sauce |
1 (20 ounce) can whole tomatoes |
1 (16 ounce) can dark red kidney beans, drained and rinsed |
1 (16 ounce) can red kidney beans, drained and rinsed |
1 (16 ounce) can black beans, drained and rinsed |
2 cups whole wheat elbow macaroni (optional) |
32 ounces water |
1/4 cup chili powder |
1/4 teaspoon black pepper |
1 teaspoon garlic powder |
1/2 teaspoon sea salt |
2 teaspoons dried onion |
Directions:
1. Break up whole tomatoes with a fork, and add them to a large pot.
2. Add all remaining ingredients to the pot.
3. Cook on medium high for about 30 minutes.
4. Serve with whole wheat crackers.
5. For thicker chili, slow cook for 1 hour on a low setting.
6. For spicier chili, add more chili powder to taste.
7. Optional non-vegetarian version: add half pound of cooked/drained ground turkey to other ingredients.
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