A couple of weeks ago, I made Backyard BBQ Chili. It was a very tasty chili, with a hint of sweet and smoky from the BBQ sauce. I served it with Mum's Apple Coleslaw (from How It All Vegan), green leaves (because I can't get enough of the green stuff) and some corn chips. It was a great dinner! Fastforward to earlier this week...
Jalapeno Rice and Chili Stuffed Squash, served here with some tasty roasted brussel sprouts. I used butternut pumpkin, as called for in the recipe. But I found the amount of the chili/rice mixture was way too much to fit in the cavities of these cute little guys I found. To get a cavity big enough, you would need to have a HUGE butternut, which would be too much for one to eat. In the suggestions, it mentions trying with a kabocha pumpkin. I think this would work better, as you can get an adorable cute little kabocha and still have a really good space for stuffing.
Earlier this year I had another tasty chili retake experience. I think I have blogged these two recipes randomly at some point previously, but I'm posting the photos again. So ha!
This is East Coast Chili. What makes it East Coast, I have no idea! The book also has a West Coast Chili, which has avodaco (apparently avocado = west coast USA). Anyone have any suggestions as to why this is East Coast? Anyway, it is super yummy. It calls for 2 cups of burger crumbles, but I used 1 1/2 cups of dry TVP, and all was well. The dry TVP absorbs the flavours fabulously. I served it over macaroni (apparently the thing to do on the East Coast) with some steamed carrots.
And here it is reborn as the fantabulous Chili Macaroni Bake. It is SO good. It definitely deserves a repost. Creamy, cheesy macaroni topped with the left over chili and sprinkled with vegan cheese. So fabulous! I could eat it all day!
I am looking forward to future adventures with the many uses of chilis. So stay tuned!
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