Last weekend Atlanta had our first snow of the winter! I know a lot of southerners don’t love the snow but I feel like snow days here are few and far between so I cherish each cold white day we get. I put the pups in their winter sweaters (which you can see here on Instagram) and we trotted outside to play in the snow a little bit. They weren’t really fans but at least I can say I tried. 😉
When we got back inside I knew I was going to cook up a pot of my spicy vegetarian chili. There’s just nothing quiet like chili on a cold winter night. This chili is one of my go-to favorites around here because it makes enough for at least 6 and since it’s only the two of us here it’ll make dinner for 3 nights. I usually make it on a Sunday because that means I don’t have to fret about dinner on Monday night after what is always a hectic day.
There are two main ways to make this a vegetarian chili and I regularly do them both. The first (the way I did it for this post) is to use meatless crumbles in place of the ground beef. I prefer to use Gardein Meatless Ground but you can use any sort of beef-substitute crumble. Gardein is just the best-tasting one I’ve found so far; I regularly use it in tacos/nachos, chili, burgers, etc.
The other way to make this vegetarian is to use 1 cup of red quinoa. You can actually use any color quinoa but I prefer the red so it blends in with the color of the tomatoes and the kidney beans in the spicy vegetarian chili.
As a bonus, even the meat-eaters in my family love this recipe and I’ve made it for them plenty of times when they’ve visited in the winter. My Dad is a big steak-and-potatoes guy but when he visited during Christmas, 2015 I had this on the stove when the arrived and he loved it (although I did leave out the sriracha and jalapenos because he doesn’t really like spicy food).
I’ll usually serve the spicy vegetarian chili with sweet cornbread so it balances the spice of the jalapeno and sriracha.
I hope you enjoy it as much as we do.
I make this at least 3 – 4 times during the winter and it’s a hit every single time with both the vegetarian’s and the meat-lovers. It’s just one of our favorite meals.
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 large egg
- 1 cup milk
- 3/4 cup honey
- 2 tbsp butter, melted and brought to room temperature
- 1/2 tsp vanilla extract
- 1 cup chopped black walnuts, divided
- Preheat your oven to 350-degrees
- Grease a 9 x 5-inch loaf pan with butter or cooking spray
- In a large mixing bowl, whisk together flour, baking powder, salt, and baking soda until well-blended.
- In a medium bowl, beat the large egg until no solid remains.
- Add milk, honey, butter, and vanilla extract to the medium bowl with the egg. Beat until well-blended.
- Slowly pour the wet ingredients into the dry ingredients, beating until just combined.
- Gently fold 3/4 cup chopped walnuts into the dough.
- Add the dough into the greased loaf pan and top with the remaining 1/4 cup chopped walnuts. Gently press the walnuts into top of the bread dough.
- Bake for approximately 40-45 minutes or until a toothpick inserted into the middle of the bread comes out clean.
- Allow to cool on a wire rack for 10 - 15 minutes before removing from pan.
- If your bread turns out dense you likely overworked the dough when combining the wet and dry ingredients.
- You may substitute pecans for walnuts if you don't have walnuts available.
Doesn’t it sound delicious? Are you looking forward to trying it?