It’s been two years since I first posted my recipe for vegetarian chili (that’s it on the right, above), and I think it’s time for a repost now that the weather is getting cooler. THIS IS THE BEST CHILI RECIPE EVER. Trust.
QUESTION: Have you tried this recipe already? If so, how do you like it? And have you made any modifications to it? When I made it last week, I was out of corn, so I subbed in a cup of frozen edamame. YUM.
UPDATE, JANUARY 2021: In the 13+ years since I first published this recipe, it’s come to be known as “Door Sixteen Chili.” Countless readers have sent me their own variations, tales of winning chili cook-offs, and alerts when they make the first pot of the season on a chilly day. To make things easier for those who may be stumbling across this recipe for the first time, I’ve finally decided to take advantage of technology and convert the recipe into a “card” format that can easily be pinned or printed. Enjoy!