Although I don’t consider myself a vegetarian, I would much rather eat a bowl filled with roasted vegetables than a juicy steak. When it comes to chili, then, I am drawn to vegetarian versions, with lots of vegetables, beans, and complex spices. I found this recipe on Simply Recipes one Saturday morning and, after a quick trip to the farmer’s market, the ingredients were happily bubbling in my favorite green pot.
This chili is a wonderful mid-week meal, as it only takes about an hour to prepare, most of which is time spent simmering. Served with a topping of sharp cheddar cheese and a side of homemade cornbread, I doubt that even the most devoted meat eaters would turn down a bowl.
A Blissful Bite 