Monday, February 02, 2015

Smoky Chipotle Vegetarian Chili

Some days are just meant for chili and since it's winter and cold outside, those days come more often than not. 

I saw this recipe on a friend's Facebook page and had to give it a try. The veggies make it hearty, the smokiness of the chipotle peppers in adobo sauce give it depth and then heat. There's also a twist in the recipe that I've never seen before that involves garlic, green chilies, cilantro stems and a blender. (It's magic and my deep thoughts are telling me that it would be perfect as a chicken marinade...)

My picture does not do this chili any justice, so please click HERE to see what this chili really looks like and to get the recipe. It's from Leite's Cullinaria blog. There's lots of other good stuff there, so stay and look around.

{Recipe notes: Chop your veggies smaller than what I did. Mine were too big. I also added too many of the the chipotle peppers. Easy does it, Tiger! And watch the suggested salt amount. I ended up adding too much and had to remedy it. We tend to prefer chili over macaroni noodles, a little chili-mac action, and this was no exception. Even with a few mistakes on my part, this chili was gooood and worth making it again.}

I served this with an awesome corn and green chili casserole, which I'll post about later on!

Happy Monday everyone!  

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2 Responses to “Smoky Chipotle Vegetarian Chili”

  1. I love chili! We eat it a lot in the winter. I like that it's a one pot meal and there's not many dishes to wash once everyone clears the table.

  2. That's a good point, Brandi! Easy cleanup!



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