recipe for snowpocalypse vegetarian chili
Remember earlier this week when I was snatching up vintage sundresses via etsy? Mother Nature is a cruel mistress. It’s now less than 20 degrees in North Texas, everything within viewable distance is covered in ice, and it is perilous to drive anywhere. Since boyfriend and I did not pay heed to the warnings of impending ice doom we were stuck indoors with no groceries and (although not so much of a big deal to me as I don’t care for it) beer. We were therefore forced to brave the cold armed with only a bottle opener to scrape the ice of the window (boyfriend will survive zombie invasion armed only with bar tending equipment) and the red wool pea coat that was (thankfully) left in the backseat of my car to venture to Whole Foods where beer and chili ingredients were purchased.
This chili was a-mazing! I am constantly on the search for vegetarian main course dishes that are tasty and filling because (1) my little brother is a vegetarian and (2) I aspire to be a vegetarian about 70 percent of the time. I topped this chili with plain greek yogurt and green onions. It would also be great with shredded Cabot sharp cheddar cheese and cilantro.
I did not invent this recipe, I located it via the epicurious iPhone app but it can also be found here. It was a bit heavy on the chili powder, but other than that it was pretty swell and the perfect thing to eat on a very cold night.
Bon Apetit,
B.
