Sometimes, we have a tendency to think about chili as good or bad, with the bad being the kind that has no beef in it. Think that no more say Alex and Sonja Overhiser. They wrote the new cookbook, A Couple Cooks, and stopped by Tonia's Kitchen with their idea for vegetarian chili. They told Tonia what makes this chili great is the use of fire roasted tomatoes (canned is fine), and black beans. Together, they offer a smokey flavor profile that really makes this chili special. You may not even miss the beef!
- Onion and garlic
- Olive oil and butter
- Quinoa
- Beans
- Canned fire roasted tomatoes
- Corn
- Ketchup
- Mustard
- Worcestershire sauce, vegan (or omit)
- Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt
