At the moment, my diet consists of 3 food groups. Soup, chocolate, and wine. If it doesn’t make me feel warm and fuzzy, I’m not interested. I know it wasn’t long ago that we shared a vegan chili recipe. But see, I am in the mood for chili 24-7 right now, so I figured it would be alright to share another. Any complaints? I didn’t think so.
I’ve never been big on the whole Thanksgiving dinner spread. I’m not a big turkey fan and I can live without the potatoes, corn, casserole, etc. In lieu of all of that, we’ll be making a big pot of this and serving it up with a fresh baguette.
We prepped all of the ingredients the night before we made this and combined everything the next day. All in all, it took less than 30 minutes of actual kitchen time. That counts as a major advantage to making this for Thanksgiving – less time slaving away equals more time with loved ones.
For this chili, I wanted to go a little heartier. Although we’re not going in for the traditional dinner menu, I still wanted to include some kind of poultry. Meat isn’t a common ingredient on the blog, so feel free to leave it out. It won’t have any significant effect on the flavor.
Speaking of flavor, this chili isn’t the flaming-hot, set-fire-to-your-insides kind of chili. Instead, it has this delicious combination of herb flavors: basil, oregano, and rosemary give it an Italian attitude.
It may not be the most conventional of Thanksgiving dinners, but there’s nothing wrong with new traditions. And to maintain some semblance of normalcy, pumpkin pie tarts will be on standby for dessert. Everything is as it should be.