Hearty Winter Chili

February 10, 2012

The chili I made for the cook off has lasted a week and by now I would normally be totally over it and ready for something new. I love a good one pot meal, but they can be too much for two people to eat on for too long. But this chili is different. It’s almost gone, but I’ve had it each day with no hard feelings. Most people don’t keep meals for that long, but it’s not bad so I’m sticking to it until I have the last bowl tonight!

When I was scouring the web for some recipes I had a few guidelines I wanted to stick to, vegetarian and try to use lentils, beans, and/or chickpeas. I had these ingredients already and wanted to use them up if possible. I luckily stumbled across an amazing chili that I think you will love.

I didn’t realize it until after I had made it, but it’s vegan too.

When I made it for dinner the other night I took a suggestion on how to jazz it up and *baked an egg in the dish for something new.

Of course, this takes the vegan part out of the equation, but you must try it if you’re bored with regular chili in a bowl.

We served this up with a side of sautéed kale and spinach and half a toasted pita bread to dip into our bowl.

A great winter meal!

*To bake an egg in the chili, preheat oven to 375°. Hull out a good space in the middle of your chili in an oven safe individual dish. Crack an egg in the middle and bake until desired consistancy of egg. I baked mine for about 15-20 minutes.

 

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{ 1 comment… read it below or add one }

1 Kelly February 12, 2012 at 3:35 pm

I love love love Chili. To me, it is the ultimate comfort food for cold weather!!

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