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This vegetarian chili is packed with different beans and grains; the combination of lentils, barley, bulgur wheat, black beans, and kidney beans means that you won’t even miss the meat. Pumpkin puree<\/a> helps create an extra rich texture, and hefty amounts of garlic, ginger, hot peppers, and chili powder<\/a> lend a lot of flavor here. I especially loved having this chili topped with an egg for breakfast, but of course, it makes a great lunch or dinner too. I like topping my chili with cheese and sour cream, but if you forgo the dairy toppings, this chili is actually vegan.<\/span><\/p>\n Ingredients:<\/p>\n *I used a homebrewed pumpkin beer to play with the pumpkin puree flavor, but feel free to use any beer you love (though stay away from hoppy beers as they will make your chili overly bitter). Method: <\/span><\/div>\n<\/div>
\nVegetarian Chili<\/span><\/strong>
\nYield: 8 servings<\/span><\/p>\n\n
\n**Feel free to use crushed, diced, or whole tomatoes though if using whole ones, you might want to give them a quick chop.<\/p>\n
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