Vegan Vittles Stick-To-Your-Ribs Chili
It’s autumn and we all know what that means- chili season! As a kid, chili really grossed me out. I know, gasp, but there were always those big floppy skinless tomato slices hanging out in there, not to mention celery, my childhood arch nemesis. My mom would spend all day making it, and I’d be the little brat who refused to even touch it. I guess I get pay back there, because when I made this awesome Stick-To-Your-Ribs Vegan Chili (page 126) from Vegan Vittles, my little man wouldn’t even taste it. Oh well, more for us!
Nothing tastes so good on a cool autumn day as a hot, steamy bowl of chili or soup! And I don’t think anything goes better with chili than a nice little stack of organic saltine crackers. Yum! Don’t tell anyone, but the stick-to-your-ribs hearty secret of this Vegan Vittles recipe is bulgur. It’s delicious and definitely keeps you feeler full much longer! If you’re having trouble finding bulgur where the other grains are kept, check the bulk isle. It’s the only place I’m able to find it at our Whole Foods, but it’s nice to have on hand.
I know a lot of you have your own heavily-guarded top-secret chili recipes, but if you’re like me and don’t have your own yet, this one is great! And since it has bulgur rather than TVP, even your nonvegan friends and family will chow down without a single thought or wrinkled nose. As I mentioned in my last post, I just love the recipes in Vegan Vittles; I’ve gone a little crazy making them, so look out for more to come, including a recipe for Barbecue-Style Braised Short “Ribs”!
What’s your favorite chili recipes? Links are welcome!