Vegan Chili-ghetti! Busy weeknights just got a fun plant based twist with this fun mash-up!
Hearty Chili and comforting spaghetti coming together in the most delightful way, what’s not to love? This oil free Vegan Chili-ghetti is a simple and delicious dish that adults and kiddos will love. Plus, this wholesome dish is ready in 35 minutes.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.
Hi there, Ameera here!
We’ve had a number or Readers request children’s dishes, so as you’ve seen over the last several weeks, we’ve been trying really hard to find ways to make Whole Food Plant Based dishes that are fun!
Yasmeen loved it! You gotta give this one a try!
Tips for Success:
- Flavor Profile: This recipe was designed for children in mind. This Chili-ghetti has a mild, not overly spicy flavor, and is made fun by adding cooked spaghetti. It is mild and on the sweeter side, kitchen tested on children.
- Flavors to Marry: Make sure you allow at least 3 minutes for the flavors to marry. The flavors continue to develop once the chili slightly cools.
- Beans: You can pretty much use just about any bean you enjoy in this recipe. You can also substitute with lentils, mushrooms, or soy curls.
- Low-Fat Dish Expectations: This dish was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers understand this when contemplating making this recipe.
- Herb/Spices: This dish was designed for children. The spices are on the lower side, but still very flavorful. Feel free to ramp up the spices and herbs if you wish.
- Oregano: You can use either Mexican Oregano or regular oregano. We used regular oregano.
- Maple Syrup: If you want a sweeter chili, feel free to add more maple syrup. Or if you prefer less, then leave it out altogether.
- Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes and tomato sauce) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. However, if you prefer that ‘tinny’ flavor that comes from canned tomatoes, then leave out the baking soda or perhaps use a tiny pinch.
- Pasta: We used spaghetti in this recipe. You can pretty much use your favorite pasta in this recipe. One of our favorite whole grain pastas is brown rice.
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio.
- Water: The total amount of water used in this dish is ¾ cup. ¼ cup is used as a water sauté to ‘deglaze’ the pan after you have sauteed the onions and bell peppers. It also helps steam the onions and peppers to ensure they are tender. The other ½ cup water is used to create a chili sauce.
- Jalapeno Pepper: If you want to increase the heat, you can easily add a jalapeno pepper. We did not use a jalapeno pepper in this dish.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop or in the microwave.
This dish can be frozen.
Pantry Products Used:
- Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Ceramic/enamel lined large deep skillet or similarly large non-stick skillet or large stock pot
- Stock pot to cook the pasta
This oil free Vegan Chili-ghetti is a simple and delicious dish that adults and kiddos will love.
- 1 medium yellow onion, fine dice
- ½ green bell pepper, small dice
- ½ red bell pepper, small dice
- ¼ cup water *
- 1 Tablespoon minced garlic
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 1 – [ 8 oz. can ] tomato sauce
- ½ cup water *
- ½ teaspoon pure maple syrup (optional)
- ½ teaspoon apple cider vinegar
- 2 Tablespoons nutritional yeast (+/-)
- 1/8 teaspoon baking soda *
- 1 – [ 15 oz. can ] kidney beans, drained and rinsed *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 ½ teaspoons regular chili powder (+/-) *
- ½ teaspoon smoked paprika (+/-)
- ¼ teaspoon cumin (+/-)
- 1/8 teaspoon chipotle powder (+/-)
- ½ teaspoon oregano *
- ½ to 1 teaspoons sea salt (+/-) *
- 12 to 14 oz. spaghetti *
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the spaghetti(or noodles/pasta of choice). Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside until Step 9. If the pasta gets sticky while waiting, simply rinse with cold water to loosen it up again.
- Place all the Herb/Spice Ingredients into a bowl, whisk, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the onions and bell peppers, sauté over medium-high heat until the onions and peppers are soft, approximately 7 to 9 minutes, stirring periodically to prevent burning.
- Add the minced garlic to the skillet, sauté for 1 minute.
- Then add ¼ cup water to deglaze the pan and steam sauté the onions, bell peppers, and garlic. Sauté until the water is almost or completely evaporated.
- Add the Spice/Herb mix to the skillet, stirring constantly for 30 seconds, just until the spices become fragrant.
- Then immediately add the remaining Base Ingredients (except for the baking soda and kidney beans). Stir well to combine, bring to a boil, then immediately lower to a simmer.
- Add the baking soda, stirring constantly for 30 seconds, then stir in the kidney beans. Simmer for 10 minutes. Make sure the onions and bell peppers are perfectly tender before moving to the next step.
- Once the onions and peppers are perfectly tender, add the cooked spaghetti. Stir well to combine, continue to heat for 3 minutes until the spaghetti is heated through and coated with the chili sauce. Remove from the stove.
- Allow to sit for 3 minutes to allow the flavors to marry and the spaghetti to absorb the chili flavors. Serve and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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