slow cooker vegetarian chili, adapted from “The Gourmet Vegetarian Slow Cooker,” by Lynn Alley

I’m making this today, post-Riot Fest Monday, very happy but exhausted and in desperate need of beans.

dreamsofmyfava

Growing up, I didn’t like chili. My father made a version with ground beef and chunks of tomato, which, as a child, I abhored. (Now I like it just fine, Dad!) Then, later, when I was a young adult, my brother introduced me to his favorite chili, a more sophisticated version that included Italian sausage and chunks of beef with a smoothly textured, complexly flavored sauce. It was good. Yet I still didn’t quite get what all the chili fuss was about. Until I moved to Chicago. And learned about winter.

chiliSince moving to Chicago I’ve fallen in love with several chili recipes, most but not all vegetarian. This recipe, which Lynn Alley titled “My Favorite Chili,” is my current favorite. At first it seems a bit intimidating, because it calls for whole spices. But don’t be scared off. It’s easy enough to grind your own spices. I just let…

View original post 383 more words

Advertisements
This entry was posted in Cooking.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s