WAGON WHEEL CHILI
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.