My friend Sue makes killer chili...I could grow old and rotund on it if she didn't live half a country away. I guess there are advantages to long-distance friendships. ;)
Chili is fabulous at this time of year not just because it heats you up as temps cool down, but you can make buckets of it at once and ring the dinnerbell, bring it to a potluck or invite friends over for movie-chili-and-chocolate-cake marathons. Chili is the beany bond that holds the world together. :)
from Janet at the taste space
from Bianca at Vegan Crunk
from Dynise at urban vegan
from Isa Chandra at Post Punk Kitchen
from Ricki Heller
from Winnie at Healthy Green Kitchen
from Hannah at BitterSweet
from Alissa at Girl Makes Food
from Hannah at House Vegan
from Helyn's Healthy Kitchen
from Kathy at Healthy Slow Cooking
Vary the spices, peppers and beans any way you like. Serve it up on organic rice, whole grain pasta or quinoa, as a dressing for polenta or bake it into a heartwarming chili cornbread casserole...yumza!
For chili on the fly check out Amy's Kitchen or Eden Organic Chili. You can find all sorts of heat levels and flavors and they're vegan!
•> Local Focus...Outpost and Sendik's always have beans and tomatoes on sale so hit the stores and start simmering. :)
How do you like your chili...superspicy or nice and mild? In a special chili bowl? Do you dip in tortilla chips or crackers or bread? Are you a chili dog or chili burger fiend?