I want to make vegetarian chili, but I have a lot of don’t-wants.
- Just vegetable soup with big chunks of vegetables in a tomatoey chili-seasoned broth.
- Just bean soup in a tomatoey chili-seasoned broth.
- Brothiness of any kind.
- Chunks of identifiable tofu.
I want comfort food. I want medium thick, finely textured, rich, brown chili that I can heap with a mountain of cheddar and chopped onions. And I want my dad to be able to eat it with me. So riddle me this: why are all the vegatarian chili recipes in the world just vegetable soup recipes with some chili seasonings? I suspect that the answer lies in something like textured vegetable protein, which I have never cooked with before.
Someone help a sister out, here.
February 2nd, 2012 | Drama!