With all the hustle and chaos of the holiday season, this is the time of year that I especially appreciate comfort food recipes that make large quantities for reheating later as easy lunches and/or quick dinners. With the general air of indulgence at every party and get together, I try especially hard to keep our meals on the healthier side. Normally my first strategy for keeping things healthy is going meatless. But, though I love most naturally meatless meals, I am sometimes turned off by vegetarian variations of traditionally meaty fare. Though I love beans and I love chili, I’ve had a hard time finding a vegetarian chili that met my standards. Most were fine, some good even, but none were “the one.” Finally, it has arrived.
Many vegetarian chili recipes are heavy on the beans, as is this one, but the difference here is a mixture of ground mushrooms and walnuts as well as the addition of bulgur. These contribute a more classic “meaty” texture and flavor. All of us who tried this meal agreed that, had we not known already, we would never have suspected this chili was vegetarian. Like most chili, this reheats extremely well and made for numerous excellent lunches after the fact. Here’s to healthy recipes that sustain us through the holiday festivities!