Here in Boston, Monday felt like the first truly “fall” day. It was in the high 40s in the morning and reached about 70 in the afternoon. In other words, it was a great day for chili!
I decided to try a new vegetarian chili recipe from Cookie and Kate, with a few modifications of my own. I won’t repeat the whole recipe here, but if you’re making it, try a few of these adjustments:
- I used three cans of black beans, one of which I blended into a puree in the Vitamix. This gave the chili more of the feel of a black bean soup, but it was totally delicious that way.
- I added a zucchini to give the chili a few more green veggies.
- In general, I was really liberal with veggies.
- Because of my additions, I ended up adding more vegetable stock.
In any case, try this recipe! It was delicious and gave us leftovers for days.
Greg Palmer 