Yesterday morning we stuffed our minivan to the brim with sleeping bags, coolers, tents, and... rain gear! The weather has not been cooperating, but off to the Adirondacks we went. (I'm there now by the way, without internet or a computer, so hopefully this email sent as planned 🤞)
Whenever we camp, I make two items:
- This vegetarian chili, which not only is easy to pack and easy to heat, but also really hits the spot on chilly (rainy!) evenings by the campfire.
- This cabbage slaw, because it keeps well for days, and I love having a little roughage on hand while out in the woods. Who doesn't?
The key, I think, to making vegetarian chili that's hearty, "meaty", and satisfying is twofold: One, to include bulgur or quinoa (or some other grain), which lends a "meaty" texture. And two, to include lots of mushrooms, which offers a "meaty" flavor. I learned both of these tips from the old Frog Commissary Cookbook, whose vegetarian chili recipe very much inspired this one.
To me, this is the best chili, vegetarian or otherwise. It's loaded with vegetables; it's perfectly smoky and spiced; and it's got a great bite thanks to a hefty splash of vinegar. It yields a ton — about 5 quarts — and it freezes beautifully.
Get the recipe and watch the video here:
| Favorite Vegetarian Chili |
PS: I've been loving these Salt-Roasted Beet Salad with Goat Cheese & Walnuts and this Roasted Eggplant Salad with Cucumber-Yogurt Sauce.
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