It's super warm and spring-like this week, so what do I decide to make? Chili, of course.
Doesn't seem like the brightest plan, but soups, stews, and chili are year-round foods for me. They know no season.
And this Vegetarian Black-Bean Chili is definitely a keeper.
I like a meat-filled chili as much as the next gal, but sometimes I like something a little fresher and healthier. This one is filled with black beans and veggies like carrots and zucchini — making it a lighter choice.
The only thing I added was TONS of hot pepper sauce. It just needed more of a kick. Otherwise, I really loved all the carrots, zucchini and corn. If I make a vegetarian chili, I want it to be chocked full of vegetables — not just faux meat.
On the side, I indulged in my favorite multi-grain tortilla chips. They're not the health food they masqarade to be, but sometimes you just have to live a little. YUM!
Need to know more? Get the nutritional info for this recipe.
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