Thanksgiving Chili Revisited

 This is a brief post today for two reasons.

1 - school/report cards

2 - this recipe was really really good

Last week I posted that my daughter and I were going to make a Harvest Chili for Thanksgiving.

I'm happy to report that we had fun doing it simultaneously even though we were 4 states apart.

The recipe was really easy and fast.

And did I say it was delicious?

I'll post the link again, but to summarize, you chop onions and sautee with a sweet potato that has been cut into chunks. Then you add in cauliflower, a can or red beans, a can of black beans, a can of crushed tomatoes, a can of pumpkin, and a whole bunch of spices. At the end , you're supposed to add in cooked quinoa and cook for another ten minutes, but I saved that part and added it in when I was ready to serve it.

I had enough leftovers for 6 meals!  And I'll say that I breached vegan protocol to add cheese to the leftovers, and it was the perfect addition. 

I thought I took a bunch of photos, but I can't find them. I have this one that my daughter took of hers.

 

My daughter made a vegan rosemary cornbread to go with hers. I can just imagine how aromatic that must have been!

Recipe links:

Vegan Harvest Chili

For the cornbread, she used this recipe for vegan/gluten-free cornbread and then added rosemary.

Not your traditional Thanksgiving, but it worked for us!