This is my replacement for “ski-hill” chili, and the kids love it. The soy-based beef substitute gives it a milder flavor. Serve it in a bowl, over a large bun or even in a large, hollowed-out loaf of bread for a dramatic presentation! Substitute other small shaped pasta, or another grain that cooks in a few minutes, for the macaroni. You can also omit the pasta, but reduce the stock to 1 3/4 cups.
1. Spray a large non-stick saucepan with cooking oil and sauté the corn over medium heat until browned, stirring constantly, about 5 minutes.
2. Add the vegetable oil and cook the onions, carrots and garlic until softened, stirring occasionally, about 5 minutes. Stir in the ground soy, tomatoes, stock, potatoes, beans, tomato paste, chili powder, oregano, basil, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 25 to 30 minutes, covered.
3. Bring the chili to a boil and add the macaroni. Cook for 5 minutes, or until the pasta is tender but firm. Ladle into individual bowls and sprinkle with the Parmesan and cilantro.
3/4 cup canned corn kernels, drained
1 1/2 tsp vegetable oil
1 cup chopped onion
1/2 cup finely chopped carrot
1 tsp minced fresh garlic
8 oz soy-based ground beef substitute
1 can (19 oz) tomatoes, crushed
2 cups vegetable or chicken stock
1 1/2 cups peeled diced potatoes 3/4 cup canned red kidney beans, drained
2 Tbsp tomato paste
1 1/2 tsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup elbow macaroni
2 Tbsp grated Parmesan cheese
1/3 cup chopped cilantro or basil
Nutritional Analysis per Serving
Protein 12 g
Fat 2.3 g
Saturated Fat 0.5 g
Carbohydrates 24 g
Cholesterol 1.2 mg
Sodium 658 mg
Fiber 5.6 g
Prep Time: 15 minutes
Cook Time: 40 minutes
Make Ahead: Prepare up to 2 days in advance, cover and refrigerate. Reheat over low heat, adding more stock if too thick.