The Best Homemade Chili

Greetings from a winter wonderland. Little icicles line the rooftops and the trees are encased in thick layers of dazzling ice. I’m warm and cozy inside with my family here in central Oklahoma.

We can’t be the only ones who are avoiding the grocery stores today, so I thought I’d share my new favorite vegetarian chili recipe. It’s perfect for watching football games with a crowd since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten-free if you choose your toppings carefully.

While the ingredients in this chili are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery, and garlic. I added traditional chili spices and some smoked paprika for an extra-savory, smoky note.

Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days. Stay warm out there and if you love this hearty soup, be sure to check out the eight soup recipes in my cookbook

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