Posted in Produce Feature of the Week, Soups, Stews and Casseroles on Monday Nov. 24, 2014, 5:40 a.m.
Chilli is by far one of my all time favorite things to make. It's also incredibly easy to make a HUGE batch and then eat it all week or freeze for later. Although, it only lasted 2 days with the appetitites I have floating around here...
We are moving soon! (AGAIN). But this time, it's actually going to be for a while, since we signed a 2 year lease. A short period of staable housing is going to be both nice and soemthing to get used to. I think I've moved about 10 times over the past 7 years.
I've been sucked into the pumpkin phase this year, and with the season coming to a close in a month or so, I'll only have a few more chances to experiement with the lovely squash. Although it still doesnt beat my favorite; butternut squash. Making vegan versions of comfort favorites, like this chilli, really just showcase hoe easy it is to go plant-based. It's also very high in fiber, low in fat and sodium (depending if you add salt and if your beans are unsalted), high in protein and just plain yummy.
This is definitely one of those dishes that taste even better the next day. Warm it up and service it by itself of over rice/quiona and you have a great carb-tastic meal.