On a cool night, one of my favorite dinners is a bowl of warming chili. It is nice and hearty, and it makes the house smell wonderful. Add a side of vegan corn bread and a salad and I am set! One of my favorite chili recipes adds squash. It makes it slightly sweet, and so delicious. I am going to share my favorite vegan chili recipe with you. It has a few special ingredients that may sound odd, but they make the chili broth taste rich and flavorful. Also, I use white beans in my chili in place of the usual black or pinto, as my mother used to use them in all her soups. I add a kick to my chili with a habanero, but if you would like it a bit more mild, feel free to stick with the jalapenos or omit the hot peppers. This chili can be tailored to your liking, and the best part is it freezes wonderfully for a quick meal later.
When the cooler Autumn weather hits, we start to crave warm comfort foods like soups. I can remember when I was younger, my mother made homemade soup often, and it was so good that I always thought canned soup to be inferior. Afterall, there is nothing more satisfying than sitting down to a warm bowl of soup on a cool night that you have made yourself. It was recently requested by a good friend of mine that I make a creamy vegan wild rice soup. So I came up with a recipe for Mushroom Lentil Wild Rice Soup. It is hearty enough to serve as a meal with a light salad, and it freezes nicely if you want to eat a serving then save a few for the future. I always have a freezer full of soups in the cooler months for those nigths where I do not have time to cook. Why not enjoy a warm bowl of comfort?