When the days are cold and the nights are colder, all I want is something warm and hearty – comfort food. This chili is that and so much more. It will warm you to your very core. Hint – it tastes better the next day.
- ½ sweet onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 carrot, diced
- 1 bag Morningstar crumbles
- 2 (15 oz.) cans fire-roasted tomatoes
- 2 tbs. chili powder
- 2 tbs. cumin
- pinch sea salt and ground black pepper
- ½ can tomato paste
- 1 can (black or cannellini)
- Optional: for some heat, add 1/4 tsp. crushed red pepper or when serving, add some of your favorite hot sauce (I like Cholula)
Coat a large stock pot with olive oil cooking spray and place over medium-high heat until hot. Add all vegetables, 1 tbs. cumin, 1 tbs. chili powder and sauté about 5-7 minutes, until vegetables start to soften. Add tomato paste and stir into vegetables for 1 minute. Add tomatoes, Morningstar crumbles, remaining cumin and chili powder, salt and pepper, and beans. Stir to combine. Place a lid on pot, lower heat to simmer and allow to cook for 1-2 hours.
Taste and adjust seasoning.
Condiments: nonfat Greek yogurt (great substitute for sour cream), shredded light cheese, chopped green onion, chocolate chips (believe me, it works), toasted pumpkin seeds, crushed tortilla chips.
Note: can also be made in a crock pot