It’s March in New Hampshire, which means I am both dying for spring, but also completely aware that it’s going to snow at least two more times before I see my first crocus, daffodil, or tulip. Thank heavens for chili — namely, my favorite meatless vegetarian chili with Morningstar Farms Crumbles.
Chunky and just spicy enough, this recipe makes enough for a meal and then several days of leftovers.
Sometimes I make a batch of 6 jalapeno cheddar corn muffins using a box of Jiffy corn bread mix (always a classic!), but more often than not, my trusty English muffin works just fine for sturdy dipping. A generous shaving of sharp cheddar cheese is also a welcome addition to a hot bowl — just make sure you let it rest a minute to melt in before taking your first bite!
I honestly never get tired of this chili, and the “fake hamburger” crumbles add both an oddly meaty texture and protein boost to an already tasty dish.
To my fellow New Englanders — hang in there! Spring is coming!
Quick and Easy Meatless Chili with MorningStar Farms Crumbles
2 medium onions, diced
1 red pepper, diced
1 green pepper, diced
2 cloves garlic, diced
6 oz. baby portabella mushrooms, quartered
1 package MorningStar Farms Crumbles
1 28 oz. can diced tomatoes
1 packet chili seasoning (or make your own!)
1 15.5 oz. can kidney beans, drained and rinsed
1 15.5 oz. can cannellini beans, drained and rinsed
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onions, peppers, garlic, and mushrooms and cook until the onions are translucent but not browned. Add the crumbles and continue to cook, stirring frequently, until the crumbles are hot.
- Add the beans and seasoning, tossing to combine, then the diced tomatoes. Add water until the chili is nearly submerged, then stir and reduce heat to a simmer.
- Cover and allow to cook for 20-30 minutes.
- Top with grated cheddar or sour cream and enjoy.
Yield: 6-8 servings