One of my family’s favorite meals in the cold winter months is chili. I make a whole bunch of different variations to swap up the flavors and keep the kids from growing tired of the same old chili every week. With homemade veggie stock, chickpeas and two types of white beans this vegetarian chili is loaded with protein.
This version is packed with peppers and onions and layered with tons of spices like cumin and oregano. It’s the kind of chili that sticks to your bones and makes you want to curl up in a blanket and take a nap afterward.
This version is packed with peppers and onions and layered with tons of spices like cumin and oregano. It’s the kind of chili that sticks to your bones and makes you want to curl up in a blanket and take a nap afterward.
There is a secret ingredient in this chili. One I don’t normally use in chili recipes, but it’s perfection in this one. Cloves!
Yes, you read that right, I spiced up my chili with a baking spice. But it’s not one of those, “Oh man, this tastes like cloves!” kind of thing. It’s more of a “Whoa, what’s in this chili?” kind of thing.
The flavor of the cloves is very subtle. It just kind of hangs out in the background and doesn’t overwhelm. This chili is great with cheese and heavy cream added in at the end, but it’s also a pretty stellar vegan chili without them.
Do you have a secret ingredient that you use in your favorite chili recipe?
5 DAY MEAL PLAN
MONDAY
Chickpea and White Bean Chili (recipe above)
TUESDAY
Poblano Chilaquiles Casserole by Beard and Bonnet
I love to make versions of this casserole with leftover chili. Simply drain the broth from the beans and veggies and use them in place of the beans in this recipe. Nachos have never tasted so good!
WEDNESDAY
Cauliflower and Chickpea Coconut Curry by Oh My Veggies
We LOVE curry in our house and cannot seem to get enough of it lately. It’s a nice swap up to the Tex-Mex type of food we eat pretty regularly, and even our 2-year-old really enjoys a big heaping bowl of curry.
THURSDAY
My gluten free, vegetarian household eats rice and beans all the time! This paella is my kids favorite rice dish. It’s loaded with fire roasted tomatoes, artichoke hearts and peppers. It just doesn’t get much better than that. The bonus to this dish is that it makes such a large amount of paella we can all take it for lunch the next day.
FRIDAY
I know, I know…rice and beans! I am telling you, we love it and there are so many combinations that we never really grow tired of it. This recipe is a great start for inspiration, but feel free to get adventurous and use other ingredients from your fridge and pantry to build your perfect rice bowl.
Author: MEG VAN DER KRUIK
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