Today’s review is going to be a little different than what I’ve traditionally done. This is not a critique of someone else’s work, but rather, a critique of my own in combination with someone else.
We recently received the book “Thug Kitchen” as a gift. There are many recipes in this book that we are excited to try, but one in particular is perfect for this time of year: Pumpkin Chili. The crisp fall in the air made this recipe irresistible to me. So I tried it. Twice. The first time, it was good. I’d give it a solid B. The second time, I changed things up and it was an A and now a winter staple for us.
Here’s the scoop. This chili is full of vibrant flavor and is the perfect vegan recipe if you’re looking for some comfort food during the cold months. I’ve made this two different ways, once in the slow cooker, and once on the stove. I think no matter which heat method of choice you go with, it’s going to turn out well (the recipe itself calls for the stove) but the secret is in the ingredient alterations:
- Add less vegetable stock
- Add more veggies
- Add more beans
- Add more pumpkin puree
- Definitely serve with tortilla chips or cornbread and avocado
Though yes, I am a vegan, I have to say that this is a recipe even non-vegans would enjoy because it is both filling and full of delicious flavor. If you are really missing the meat, I’m sure adding chicken to this would also turn out well, but hey. You know where I stand.