I love chili. Now that it's getting cooler, it's pretty much all I want to eat. I'm looking for recipes to use up the last of the summer produce - this Spicy Vegetarian Chili did the trick.
I followed the recipe pretty closely, though I used a bit less lemon zest/juice, omitted the fennel seeds (yuck) and used two serrano peppers, seeds and all. That was a bit of a mistake - I should have knocked out a few of the seeds, as it was good but over-spicy. My mom ended up sending it all home with me. (I was hoping to share, but I can't say I'm too disappointed...) For this recipe we cracked open our first jar of home-canned whole tomatoes. They are super tasty and have a strong and delicious tomato flavor. I can't wait to use them in more dishes over the winter. Hopefully I'll get the chance to put up a few more before tomatoes are totally gone.
I can make variations of chili all winter, but I look forward to next summer's produce and revisiting the hearty and healthy chili recipes I've found this year.
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