Ever since I found this one really good chili recipe, I’ve been obcessed with chili! I love how heart and wholesome it is. I love eating the left overs in the morning and for lunch the next day, and usually the day after that too. Tonight, I found a new recipe(!!) in my new issue of Vegetarian Times. And, man, is it good! I can’t decide which one I like better…
This new one has a base of baby bella mushrooms and seitan (i used soy crumbles), which makes it rich and kinda of chewy. And the chipolte chili (verses the jalapeno) adds an unusual smoky spice. Oh! And the corn bread muffins, in the same VT issue, are dreamy. The last corn bread muffin I made was super healthy and super dry. This one had a little tiny bit of butter, maple syrup, a bit of sugar and apple cider vinegar. YUM! The sweet and buttery got along great with the smoky spicy chili.

Unfortunately, my photo doesn’t do the meal justice…