Is there a more perfect winter food than chili? It is so warm and comforting and makes such a hearty meal when it is cold outside. And it’s the perfect food to eat when you’re watching football. Now I’m sure my meat loving readers are scoffing over this meatless chili recipe, but I promise you, it’s delicious! This chili is so full of flavor and texture that you won’t even miss the meat. And if you are still in doubt, this vegetarian chili has TheBetterHalf’s seal of approval! This is really saying a lot because he rarely has a meat free meal.
This recipe comes from Cook’s Illustrated. (As an aside, TheBetterHalf thinks Cook’s Illustrated should be plural possessive – Cooks’ Illustrated – because it’s not just one cook doing all this cooking and illustrating. He thinks the only way Cook’s Illustrated makes sense is if the company is owned by someone named Cook. Like Dane Cook’s Illustrated. The lesson, as always, don’t listen to TheBetterHalf). Anyway, Cook’s Illustrated is a great source for innovative recipes. They test out so many different methods of cooking and ingredients that you know the final product is going to be delicious. Now the one thing about their recipes is that they are oftentimes complex and include many different ingredients. This chili is no exception. It has a lot of ingredients, and some seem quite strange to have in chili (walnuts? soy sauce?? bulgur???) – but don’t be intimidated! Each ingredient serves a unique purpose and the resulting bowl of chili is so rich, hearty, and flavorful.