Often my cooking has to do with having a bunch of food that I need to do something with before it goes bad. This time my culinary recovery project resulted in vegetarian chilli. Full of onions, eggplant, garlic, zucchini and a sweet potato among other things. It turned out quite well.

I didn’t make it too spicy as I was sharing it and actually wanted it to be more about exploring the different flavours in the vegetables rather than the ” Good in’ t ” burn your face off with delicious spiciness I’d generally be inclined to go for.

I also think it also marks the last time I use TVP ( textured vegetable/soy protein). TVP is largely used to imitate meat or textures in food that meat would otherwise provide. While I also believe meat is used as filler in a lot of dishes I experimented with different types of textured soy protein over the years and what I have decided is that I’d prefer more beans or veggies to fill out my vegetarian chilli.

Like most any other chilli this go around was much improved after a night in the fridge and was spectacularly good served with home made guacamole and a few slices of nice crusty bread.