World's Greatest Vegan Chili

World's Greatest Vegan Chili

TweetDo I love chili in the wintertime? That’s like asking if people in Kentucky like to say, “Y’all…” (Erm, y’all DO know I’m from Kentucky, right???) Chili is a regional favorite in this part of North America, particularly during the fall and winter. This chili recipe is a modified version of one I found originally published in Cook’s Illustrated. (Did you know there’s a Cook’s Illustrated magazine? Neither did I…) Thanks to my friend Jan-Michael Wallace II for helping out with this recipe (and for taking the photo you see on this page… doesn’t it make you hungry? Mmm-mmm!!) I entered our modified version of this chili recipe into a Chili cook-off in 2012 and it actually tied for second place, despite being vegetarian. So, I guess you could technically say this is an award-winning recipe? (Hey, I’ll take it!) Of course, you could modify this recipe further to make it vegan. What’s unique about this recipe is that it uses creative ingredients to add additional flavor and texture that would not typically be found in a vegetarian or vegan chili. In addition, the ingredient combinations can easily be altered to taste, making it a delicious and hearty meal even for those who are not vegetarian or vegan. I’ve cooked this for meat lovers and they seem to love it as well. Feel free to use this recipe and modify it to your own tastes. Enjoy! Serves: 6 to 8 Ingredients: Salt (to taste) 2 cans chili beans (pork-free vegetarian or vegan) 1/2 ounce shitake or portabella mushrooms, chopped coarse 4 teaspoons dried oregano 1/2 cup walnuts, chopped or...