Pepperoni Chili

 

 

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!

 

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

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 - it's not just for pizza anymore.

 

 

printable Pepperoni Chili recipe:

 

[b]Pepperoni Chili[/b]

Print

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).

Pepperoni Chili[/b]" thumbnail="https://www.spabettie.com/wp-content/uploads/2013/01/[email protected]" type="recipe"]