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Pub-Style Vegetarian Chili
Reviews:
February 09, 2013

We make this chili every week! It's incredible. We've only made a few changes over the months- instead of all black beans, we use a can of each black, kidney, garbanzo beans, we throw in a few handfuls of chopped kale, and we use heaping portions of the spices (and fresh basil/oregano). This chili is incredible on the first night with sweet potato biscuits, but the leftovers are amazing as chili eggs (scramble eggs/egg-whites/tofu, when eggs are 80% done stir in a few spoonfuls of chili, cook together. lately we've been eating with toasted whole grain pitas but anything would work!)

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