It's cold. It's the middle of May and it is COLD. Rainy, grey, damp and cold. I need something warm. Soup or chili always hits the spot on a cool day. Even in May.
I have met so many awesome food bloggers through the Secret Recipe Club. Most of the blogs I go to are new and I love to find new blogs. This month I was just tickled to see that my secret blogger assignment was for a blog that I totally love, Veronica's Cornucopia. Veronica is the baking queen. She has won dozens of state fair ribbons for her baked goods. She even made like 437 banana breads, just to see which one she liked best. That's baking dedication. I
I almost made her Pumpkin Spice Bagels. I had all the ingredients and so meant to make them as well but I'll just have to get to them next week. My son loves anything pumpkin and can't wait for me to make them.
I made a different chili a couple of months ago and wasn't impressed. I sorta got out of the mood for chili after that. I wanted to find a good vegan recipe to make and knew that Veronica's chili wouldn't disappoint. Well, I was right. This chili rocked! I didn't change much in the recipe at all. It was super thick, just how I like it. Super packed with veggies and perfect flavor. I did opt not to add the spicy pepper as I like my chili with a mild zip but not too spicy.
Fully Loaded Vegetarian Salsa Chili