Now that it's cold out, there's nothing I relish more than a big bowl of vegetarian chili. This one's hearty and spicy enough that you won't miss meat, and it's also pretty smoky and fairly heavy on the tomato, just the way I like it. In terms of beans, I've used Rio Zape, Borlotti, and black beans, all from Rancho Gordo, with success. That said, really any bean -- kidney, cannellini, etc -- would work. Also, it goes without saying that ground beef is delicious in this chili.

Share: