Wednesday, January 16, 2013

Chili When It's Chilly

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Chilis are a great way to pack in a ton of veggies and nutrients with a ton of flavor, plus they're a cold weather and sporting event staple.  I have made no secret of my husband's love of all things soup and stew-like and chilis fall into that list as well.  Plus he's a love of the hot and spicy flavor profile, which lands chilis right into his wheelhouse.

Usually I have a standard chili recipe I make with ground beef.  I've pieced it together from many recipes over the years and played around with the seasonings until it's exactly what we like.  Still, this week, I decided to branch out and do a vegetarian chili.  I maintain that chili can be extremely flavorful and satisfying even without the meat, so I went hunting for a recipe that had potential.

I landed on Daphne Oz's recipe and it turned out to be delicious!  The only thing I'd do next time is decrease the amount of liquid (less beer or stock) because it is almost a soup-like consistency rather than a thicker chili.  I served it over corn bread (standard in our house on chili nights) and topped it with shredded cheddar and lowfat sour cream.

Check out the recipe here

*Photo credit goes to The Chew - my camera is on the fritz, so no original photos for awhile!

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