What’s better than using up a whole lotta fresh veggies from your refrigerator and coming up with a delicious, spicy pot of chunky chili? Well in my case today, combining them with a few Pumpkin Rosemary Drop Biscuits from Kathy Hester’s new book, “The Easy Vegan Cookbook”. Woah, what a good combination ♥
I’ve been in such a ‘Fall Foods’ mood this week, I finally broke down and emptied out the veggies I had left in the fridge, put it all in a pot and called it ‘chili’. Luckily for me…it tastes darn good too!!
Not to let a good bowl of chili stand alone, I tried out a recipe from Kathy’s newest book to compliment the spice and tang of the my chili. Kathy’s Pumpkin Rosemary Drop Biscuits are a play on the old Baking Mix boxed biscuits that we all used to know and love.
But these are whole lot tastier and a whole lot better for you.
I used a Gluten-Free flour for mine but Kathy gives lots of options and ideas in her recipe. Sorry I can’t share that recipe here but get started on the chili, and then pick up a copy of her new book,
for yourself. There are tons of time-saving, good-for-you foods in her book, (including chili ideas), desserts and more!
Honestly, I think that most times I make soup or chili, it’s only so that I can eat a lot of bread and chips….Ya know?
- 15 oz. can Organic Gorbanzo Beans, rinsed
- (2) 15 oz. cans Organic Kidney Beans, rinsed
- 15 oz. can Organic Black Beans, rinsed
- 1 medium Onion, diced
- 1/2 cup Pickled Jalapeño or 1/4 - 1/2 deseeded fresh pepper diced
- 4 large Portabella Mushrooms, chopped
- (2) large cans (56 oz.) of Fire Roasted Canned Tomatoes
- 1 medium cooked Sweet Potato cut into large chunks
- 2 Organic Carrots, diced
- 2 cups of Organic Cherry Tomatoes
- 1 Tbs. Cumin
- 1 Tbs. Garlic Powder
- 1 - 2 Tbs. Chili Powder (to taste)
- 1/3 cup Rice or Apple Vinegar
- Extra water as needed for desired consistency
- In a large stock pot, heat the vinegar to medium heat and add in the onions, carrots, tomatoes and jalapeño peppers. Stir to cook the onion some, about 5 minutes. Add in all other ingredients except for the water and bring to a boil.
- Reduce heat, cover and cook on low for about 1 hour. Add in more water if the chili is too thick for your liking.
- Serve along side of chips, celery, biscuits or top off a big baked potato for a tremendously filling meal on a cold night this fall.
- Makes about 8 servings. 285 calories per bowl.
I’ll be sharing a full review next month of Kathy’s new book plus a giveaway copy to one reader. Until then, you can check it out on Amazon, or any of these other recipes and reviews from her book around the web now:
More from my site
- Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa
- Strawberry Candied Tomato Chia Jam