The 79th recipe I made with the Eating with Ellie group is Vegetarian Black Bean Chili with Ancho and Orange, and can be found online here at Food and Wine. The theme for the week was chosen by Peggy: Chili Today, Hot Tamale.
This week I was all set to make a chicken chili...I had my recipe all lined up, my ingredients all in the house, and somewhere between that and execution of the recipe, I waffled and bagged it in favor of a vegetarian chlii recipe of Ellie's that I found online. I never make vegetarian chili. This is a family of chili lovers, all who like meat in their chili...not just vegetables and definitely not chicken. So I can't really explain what happened exactly but here it is...a perfectly delicious and healthy vegetarian chili. And I didn't even miss the beef. And I didn't have to apologize for using chicken in a chili recipe which around here just might be like having Thanksgiving without the turkey.
A really great aspect of this recipe is that you can have everything on hand in your pantry to make this when a trip to the store might be out of the question, like during a snow storm or during an extreme bout of "I'd rather do most anything than go to the grocery store right now." And this chili is good...it tastes meaty with the beans and the flavors are ones I would normally use in chili (well not the orange, but it was very nice). I would definitely make this one again. It's nice to be vegetarian now and again once in awhile sometimes. And, if the others want beef or chicken, it is easy enough to just add that in for them.