You've heard how meatless Mondays are good for the planet.
You've heard how meatless Mondays are good for the planet. Now, look to Cooking in Pajamas for a fast and easy vegan chili recipe.
Meatless Monday is back baby! It never actually went anywhere, I just kept forgetting to blog about it. In my quest to get healthy and lose a few pounds before my 20th anniversary trip in April, I have been testing out a plant based diet. I keep going back and forth on whether I want to include fish in my diet. I am thinking of limiting it to once or twice a month. While I decide, I am loving some of the vegetarian dishes I have made. For lunch yesterday I made a polenta pizza. . .a grilled slice of polenta topped with a slice of heirloom tomato, shredded mozzarella, garlic and basil.
This chili will knock your socks off. Not only is it healthy, it is a flavorful and spicy bowl of vegetables, beans, chiles, spices and wine. You can easily serve this to the die-hard meat eaters in your house, and it will be gobbled up.
This chili is also vegan, which means it contains no dairy products. If you are not into the vegan thing, feel free to top your bowl of chili with sour cream and sharp cheddar. The chili is quite spicy. As you see it has a jalapeño AND a chipotle chili. If you would like a more mild version, use half of the jalapeño with the seeds removed. Try not to cut back on the chipotle because it adds a deep, smoky flavor.
For her unique technique — which involves marinating tofu for extra flavor! — keep reading.