In the winter months, I love making a wholesome one-pot-wonder that’ll get Dan and me through the week. A lot of these all-in-one dishes can sometimes be a little high maintenance when it comes to preparation, but they’re always so rewarding.
Looking through my various Pinterest boards and recipes, I finally found something that caught my eye on the Whole Foods website for an “award winning” vegan chili. While I didn’t have a lot of the ingredients on hand, they were pretty standard so shopping was a cinch (thanks Dan)!
A non-traditional component of this chili was the eggplant, which I peeled and sautéed ahead of time. Despite the dicey nature of eggplant, the texture was awesome and added an almost meaty quality. The corn kernels were a nice touch too and infused a hint of color and some crunchy texture.
The whole thing took about an hour and a half to prepare (including all the chopping) and lasted us the entire week. A good chili gets even better with a few days in the fridge, as the flavors marry to create a rustic, comforting dish. Enjoy it with some tortilla chips on the side.
Cookoff-Winning Veggie Chili recipe, courtesy of Whole Foods
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