Fact #1: I LOVE soup
Fact #2: I HATE stew (I associate stew with chunks of carcass)
Fact #3: Chili is a happy medium 😀 (non-carcassy)
Especially this Chipotle Vegetable Chili. It is a perfect balance between southwestern flavors that lends its warm heat to chipotle in adobo. This chili is delicious and simple to prepare. Do not be frightened by what seems like a laundry list of ingredients, for it is mostly vegetables and veggies are nothing to be afraid of.
Not only is this recipe perfect for vegans and vegetarians, but it will leave your carnivores wanting seconds and even thirds, and not missing the meat. This chili is packed with protein from two types of beans and cubed tempeh. It is hearty, rich, and deliciously satisfying. If you do not live in AZ like me and live in a normal climate where it is beginning to cool down, this chili will warm your soul – I promise!
What is that in the background, you ask? Coconut nectar cornbread. That’s right, coconut – nectar. It is the perfect addition to a smokey chipotle chili to balance out the heat with subtle sweetness. I must be honest with you – the coconut nectar cornbread does not really taste like coconut nectar. I just feel like anything with coconut nectar sounds foodgasmically delicious! However, I promise I do actually use coconut nectar. I will post the recipe tomorrow 😛
More soups I know you will enjoy, just click on the pictures: