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There used to be a little store in Baltimore’s Fells Point called Adrian’s Bookstore Café. It had the best vegetarian chili in the world. The closest I’ve ever come to replicating it at home was this recipe. I’m not sure how I ended up with a paper version because I can’t ever remember buying a copy of Women’s Day magazine. I was surprised to find it online, so of course I had to share it.

A few notes:

  • I have a feeling that the café used TVP instead of meat. I could be wrong. It’s been almost 20 years since I’ve had it. It would be fun to experiment with other non-meats.
  • I cooked up wheat berries instead of bulgur wheat by mistake tonight with no discernible difference in taste.
  • This filled seven pint-sized jars. That means seven lunches. Three are headed for the freezer, even though I could probably finish all of them this week.
  • I’m not sure how you could fit any more super foods into one meal. The pumpkin may seem like a strange ingredient, but just go with it. Trust me.

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