Dice celery and onion. In a large skillet, melt some butter over medium heat, then add the diced vegetables. Sauté until they are tender and fragrant, about 5-7 minutes.

Cook noodles according to package instructions until al dente. Once cooked, drain and return them to the pot, setting aside.

In the pot with the drained noodles, add the chili beans, tomato juice, stewed tomatoes, Morningstar crumbles, ketchup, chili powder, and golden Greek peperoncini. Stir well.

Simmer the mixture on low heat for about 10-15 minutes, stirring occasionally to prevent sticking.

Taste your chili and add more chili powder if you prefer a spicier kick.