March is all about Meatless Mondays! Ok, ok, everything I post is meatless, but what about those great meaty meals you think you have to give up when going vegan? March Meatless Mondays will take typically meat heavy meals and transform them before your very eyes!
Hold on to your hats, cowboys, this chili will even make a vegan-skeptical meat eater full and happy! The Tofurky Chorizo adds a ton of flavor to this rustic dish and the combination of pinto and black beans will fill you up in no time!
1/2 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tbsp chili powder
1 tbsp cumin
1 cup water
1 (14oz package) Chorizo Style Tofurky
1 (15oz) can tomato sauce
1 (15oz) can pinto beans, drained
1 (15oz) can black beans, drained
2 cups wagon wheel pasta
Cashew Cheese - optional (click here for link to recipe)
Chop and Cook
Chop the onions, celery, and carrots and add to a large pot. Add in the chili powder, cumin, and water, and simmer until the veggies start to get soft.
Add in the Chorizo and mix thoroughly. If you’re using the chorizo from a ‘sausage’, remove the casings and break up the contents in the pot.
Add in the tomato sauce, pinto beans, and black beans and continue cooking.
Cook the Pasta
In a separate pot, boil water and cook the noodles until done, about 7 minutes. Rinse under cool water and set aside.
Mix and Serve
Once the veggies have all cooked through, add the noodles to your bowl and top with the chili, mixing thoroughly before serving. You can top with chopped onions and any optional cashew cheese!