Yves Veggie Ground supplies the meatless meat. Cooked with fried peppers and onion, stewed tomatoes and pinto beans in a coriander-fennel tomato sauce. Hungarian paprika and red cayenne take the place of chili powder – with a great result! Serve alone or over wagon wheel pasta!

Makes 9-1/2 cups

1/4 c. olive oil

1 fresh jumbo green pepper, cut into 3/4 inch squares

1 lg. sweet onion, cut into 1/2 inch squares

1 t. salt

12 oz. pkg. Yves Veggie Ground, thawed

1 t. onion powder

2 t. garlic powder

1 t. Hungarian paprika (I used mild)

1 t. turmeric

1/2 t. ground allspice

1 t. ground fennel seed

1 t. ground coriander

1 c. sweet red roasted pepper pieces, 1/2 inch squares

2, 14.5 oz. cans stewed tomatoes including liquid

29 oz. can pinto beans including liquid

6 oz. can tomato paste plus 1 can water

1 t. dried basil

1/2 t. dried oregano

1/4 t. red cayenne pepper

1 t. additional salt

freshly ground black pepper to taste

16 oz. pkg. dried rotelle (wagon wheel) pasta, cooked according to package instructions

In extra-large skillet, over medium heat, melt oil. Add green pepper, onion and salt. Saute till partially wilted.

Add Veggie Ground all at once in center of skillet. Place on top of the Veggie Ground the following: onion powder, garlic powder, Hungarian paprika, turmeric, ground allspice, ground fennel seed, ground coriander. Mash evenly with spoon into the Veggie Ground to coat thoroughly with spices.

Add roasted peppers, stewed tomatoes, pinto beans, tomato paste plus water, stirring after each addition, while scraping browned part on bottom of skillet into the chili.

Add basil, oregano, red cayenne pepper, additional salt and freshly ground black pepper to taste. Stir well, then simmer, uncovered, for 30 minutes.

Serve in bowls by itself, or over wagon wheel pasta (or any other pasta you like).

Notes: Not all chilis need chili powder, cumin or fresh hot chilis in order to taste, texture and satisfy like chili. This is one of them.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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