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Pepperoni Chili

Last Updated September 12, 2018. Originally Posted January 24, 2013 By Kristina Sloggett 21 Comments

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Pepperoni Chili – everyone’s favorite traditional chili gets a bit of a kick with pepperoni! a big warm bowl of comfort with the flavors of pizza!

 

Pepperoni Chili @spabettie

This chili tastes exactly as I imagined it would – a warm bowl of spicy pepperoni. I have had this on my mind for a few weeks, and could not wait to try it. First thing you think of when I say pepperoni? Pizza, right? Most likely not chili. Trust me, this works. It works well.

I added some other classic pizza toppings – green bell pepper, tomato, mushroom. Okay, no mushroom. I thought about it, even had them out to chop up – then changed my mind. No, not in chili.

After standing in the faux meat aisle for too long, holding two brands of pepperoni, I decided to conduct a taste test – I bought both!

In categories of flavor, texture and structure (whether they held up or ripped when peeling individual slices), Tofurky won our vote in a landslide. The flavor was spicy and very pepperoni like, the texture was decent, and the individual slices stayed in one piece. For this recipe, I sliced the pepperoni into quarters, so the structure didn’t matter as much, but it will if I ever want to use it on pizza…

We enjoyed this chili with a cold beer and broccoli cheese muffins, and piled it high with fresh jalapeno and more pepperoni:

Pepperoni Chili @spabettie

 

Pepperoni Chili @spabettie #vegan

Pepperoni Chili

dairy and egg free, vegan

INGREDIENTS:

1-2 tablespoons olive oil
1 large yellow onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 jalapeno pepper, minced
1 can fire roasted tomatoes
1 + cup vegetable broth (or water)
2 cups cooked pinto beans
2 cups (1 can) kidney beans
2-3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons paprika
sea salt and pepper
1 (4 ounce) package pepperoni

INSTRUCTIONS:

In large soup pot, sauté onion with olive oil. Add garlic, bell and jalapeno peppers, tomatoes and broth. 

Add beans, chili powder, cumin, paprika, pepperoni, salt and pepper –  stir to combine.

Simmer on medium / medium low heat for 60-90 minutes (or transfer to slow cooker after sautéing veggies).

Pepperoni Chili @spabettie

Pepperoni – it’s not just for pizza anymore.

 

 

printable Pepperoni Chili recipe:

 

Save Print
Pepperoni Chili
Author: Kristina Sloggett
Recipe type: Entree
 
dairy and egg free, vegan
Ingredients
  • 1-2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, diced
  • 1 jalapeno pepper, minced
  • 1 can fire roasted tomatoes
  • 1 + cup vegetable broth (or water)
  • 2 cups cooked pinto beans
  • 2 cups (1 can) kidney beans
  • 2-3 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • sea salt and pepper
  • 1 (4 ounce) package pepperoni
Instructions
  1. In large soup pot, sauté onion with olive oil. Add garlic, bell and jalapeno peppers, tomatoes and broth.
  2. Add beans, chili powder, cumin, paprika, pepperoni, salt and pepper - stir to combine.
  3. Simmer on medium / medium low heat for 60-90 minutes (or transfer to slow cooker after
  4. sautéing veggies).
3.5.3208

 

 

 

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Filed Under: Dinner, recipes, Vegan

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Comments

  1. lindsay says

    February 3, 2016 at 7:13 pm

    girl, you know i love your chili and all things spicy! PINNING!

    Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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