Veggie Chili

It's still super warm here in Ohio, yesterday I went out in a sweatshirt because #basic and it's fall, and I thought I was going to die of a heat stroke, but one day soon, we'll wake up and it will have snowed and become a place that looks like Land Before Time, so I'm just preparing early with the comfort goods.


I've been eating mostly vegetarian for a few months now, and I have to be honest, I'm loving it. I thought I would miss meat so much, and I rarely even think about it. I didn't even intend to stop eating meat, it sort of happened by accident. The detox that we did in August was vegan, and I thought I would return to eating chicken and turkey right after, but the desire never came back, so I haven't forced it. 


I do love burgers, and our treat night is always a burger - so we continue to do that, and it's just as good as always, but aside from the weekly treat, I never touch any meat and it's been the perfect combo for me. My hubby on the other hand, is a meat eater. He enjoyed the detox, but was eager to get back to a routine that he loved. This recipe worked out perfectly because I was able to make some ground turkey stovetop, and then add it into his portion of the chili. It's easily modifiable to fit whatever needs are in your household. 


I toasted a slice of Dave's Killer Bread (so obsessed with this stuff), cut it up into cubes and used it to top this chili - it was the perfect addition. I had plans to make cornbread, but then I decided to pull out the fall decorations and I've been swimming in a mess of pumpkin candles and cinnamon scented pinecones ever since. 


You can also top with greek yogurt (instead of sour cream), shredded cheese, crumbled bacons, or additional diced onions. Enjoy!


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