Who doesn’t love a great bowl of stick-to-your-ribs chili on Super Bowl Sunday? This Super Bowl Sunday, you can also be heart-healthy with a vegan chili, made with Yonkers-based Hudson Green’s Organic Meatless Bolognese sauce. (You’ll find it in Wegmans in Harrison and such specialty stores as Bronxville Natural, Green Organic Market in Hartsdale and Bedford Gourmet.)
We’ll have more on the business, which longtime food expert Marie Rama created with her son, William Reiter, in WAG’s March Reinventing Design issue, but for now enjoy Rama’s recipe and the big game:
Hudson Green Vegetable Chili
- 2 tablespoons extra-virgin olive oil
- 2 large red peppers, seeded and chopped
- 1 large jalapeño pepper, seeded and chopped
- 2 cloves garlic, minced
- 2 (16-ounce) jars Hudson Green Organic Meatless Bolognese
- 1 (15.5-ounce) can kidney or black beans, rinsed and drained
- 2 teaspoons chili powder, or to taste
- ¾ teaspoon dried oregano
- ½ teaspoon garam masala (optional)*
- Salt and pepper to taste
- ½ cup, plus more if needed, vegetable broth or water
- Cooked rice for serving
- Chopped cilantro or parsley for garnishing
- Heat the oil in a large pot or saucepan. Add the red and jalapeño peppers and cook over medium heat about 6 to 7 minutes, or until the peppers have softened, stirring often. Add the garlic and cook about 30 seconds more or until fragrant. (Don’t let the garlic burn.)
- Add the Hudson Green Organic Meatless Bolognese, the beans and chili powder, and stir to combine. Reduce the heat and simmer covered, about 15 minutes, stirring occasionally.
- Stir in the oregano and the garam masala, if using. If the chili seems a little too thick, add some of the broth or water to thin as desired. Cook another 3 to 4 minutes to blend flavors. Taste and season with salt and pepper, if desired.
- Serve over the rice, sprinkling with the cilantro or parsley. Or serve over a bed of spinach leaves with taco chips, sliced avocado, a dollop of low-fat sour cream and some salsa for an extra treat.
*Garam masala is a blend of spices, such as cumin, cardamom, cinnamon, cloves and mace, often used to season Indian dishes. It adds a distinct brightness to this vegan chili and is available at any good quality grocery store or online spice market.
Recipe variation: For a vegan chili with even more meaty chew, brown 8 ounces of a plant-based meat, such as Beyond Meat, in a medium skillet and stir it into the chili in step No. 2 with the Hudson Green Meatless Bolognese, beans and chili powder.
For more, visit Hudson-green.com.