Search Results for: chili

Vegan Chili Mac

Vegan Chili Mac made with two kinds of beans, your favorite noodles, and vegetables. This chunky chili is great to make for fall meal prep.

Growing up, my mom *always* added macaroni noodles to the chili she made.

I loved the way the velvety noodles complimented buttery beans and veg in a flavorful tomato broth.

It’s something I didn’t see a lot in the chilis I made, ordered, and shared later in life.

So, since it’s soup, stew, and chili season, friends, I’m here to bring you my latest favorite combination of Chili + Mac.

I’m excited to share my first recipe in a bowl this Fall with you, this Vegan Chili Mac.

When I first mentioned the concept of noodles in chili to M, he looked mildly confused.

It could be said that we at F&V love thick chunky chilis in this house, so this Vegan Chili Mac didn’t disappoint.

This Vegan Chili Mac is made with two kinds of beans, your favorite noodles, and vegetables.

It’s super versatile so you can add your favorites and leave the rest.

This chunky chili is great to make for fall meal prep and reheat with all of your favorite toppings!

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Vegan Chili Cornbread Casserole

By Flora & Vino 1 Comment

Vegan Chili Cornbread Casserole made with Eden Foods Black Bean & Quinoa Chili baked with vegan cornbread on top for a cozy plant-based 1-pan dinner.

Last weekend I did my annual Fall-ification.

That means I lugged all of my sweaters out of the spare closet, hung the fall wreath on the front door, and put my pumpkin decor front and center.

Oh, and I bought 4 planters of Mums for the front steps, in beautiful burnt sienna and crimson red.

I know that green things won’t last beyond the first big frost, but I will thoroughly enjoy them while they’re here.

Do you know what else is here to stay?

Cozy casseroles and comforting meals to fill you up this fall and winter.

Chili and cornbread is a classic pairing, right?

My mom used to serve them together so it always feels nostalgic when I make them separate or together.

But what if we made them, like, together together?!

Recently, leafing through cookbooks for inspiration, I stumbled upon a Chili Cornbread Casserole that did just that.

I knew I had to create my own version made with Eden Foods Black Bean & Quinoa Chili and vegan cornbread baked right on top!

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Vegan Chocolate Chili

By Flora & Vino Leave a Comment

Vegan chili packed with vegetables, legumes, and a delicious dark chocolate twist. This chili is cozy, thick, and perfect for a winter weeknight meal.

Hi guys, what’s up?

I’m sitting on the couch in my living room as I type up this post.

The patio is to my right, showcasing the changing colors and falling leaves through sliding glass doors.

I’ve been feeling like I want to do all of the outdoor things, like, NOW, because I know fall is so fleeting and this perfect weather won’t last.

So I’ve been prioritizing hikes with friends, dining outdoors at sunset, long runs, and outdoor climbing with M.

It hit me today that we basically only have two more months left in 2021.

Two months left in the year after 2020; is that even possible?

A lot happened this year that invited me stay in and go inward– moving to a new state, working on a cookbook, reconnecting physically with friends and family.

But I’m not here today to do a recap of 2021 (yet), I’m here to share a uniquely cozy recipe that you’ll have on repeat this fall and winter.

Say hello to Vegan Chocolate Chili.

It’s made in 1-pot with a thick broth with legumes, vegetables, and a dark chocolate twist.

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Black Bean Quinoa Chili

By Flora & Vino Leave a Comment

Hearty plant-based chili with black beans, quinoa, and mushrooms in a sweet tomato broth. Prep in advance and load up with toppings!

Is it still soup season?

As long as we’re staying safe at home, I’m saying it is.

Each Monday throughout April I’ve made a new pantry-friendly recipe via Instagram stories.

And surprise, surprise, almost all of them have been soup!

It’s so satisfying to throw legumes, grains, and veggies in a cook pot and let them simmer to deliciousness.

Give me a pot, some quinoa, black beans, and spices, and I can make you a vegan, gluten-free, and totally satisfying meal.

This Black Bean Quinoa Chili is packed with black beans, quinoa, and mushrooms in a sweet tomato broth.

It’s made with only pantry-friendly ingredients that you probably already have tucked away in your cabinets.

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Black Bean & Quinoa Chili Stuffed Sweet Potatoes

By Flora & Vino Leave a Comment

Black Bean & Quinoa Chili Stuffed Sweet Potatoes with your favorite chili toppings. Perfect for football Sunday and easy weeknight meals.

In yoga teacher training recently we talked about our cold-weather food cravings.

Which makes sense because the room we congregate in for teacher training is FAH-REEZING.

BRRR.

It also makes sense because doing all the yoga makes you crave all the food.

Anyway, we (the collective YTT group) agreed that all we want to eat lately are carbs, and by carbs, we mean sweet potatoes.

And what better

You might have had sweet potato in your chili before, so this is a similar concept…except better.

Sweet potatoes and chili are two of my favorite plant-based comfort foods, so together, they create unparalleled edible bliss.

These Black Bean & Quinoa Chili Stuffed Sweet Potatoes are ready in under and hour to add to your weekly winter meal rotation.

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Summertime White Bean Chili

By Flora & Vino Leave a Comment

Summertime white bean chili with summer vegetables and a kickin’ oil-free broth. Perfect to heat up your summer dinners with some spice!

Hi, guys!

I got my hair highlighted yesterday for the first time in a decade.

The last time was on a whim in college, and I’ll never forget watching in horror as the stylist descended on my capped head with sharp hooks that left my scalp hurting for days.

Oh, and the highlights were more like skunk-lights.

But this highlight left me feeling pampered and sunkissed– a much needed change.

Kind of like this Summertime White Bean Chili; the other “highlight” to my week, if you will.

It comes together in 1-pot with fresh seasonal summer veggies, white beans, and a perfectly spiced oil-free broth.

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Spicy Tempeh Bell Pepper Chili

By Flora & Vino 6 Comments

Protein-packed plant-based chili made with tempeh, bell peppers, and a spicy oil-free base. Perfect for meal prep and easy weeknight dinners.

When does soup season end, friends?

Asking for a friend.

And because I wanted to squeeze at least one more bowl in before things start to heat up.

I might be too late, though, because it’s almost 70 degrees here today in February!

I’m going to share a recipe with you like it’s winter, OK?

Ironically enough, tomorrow’s forecast calls for 100% chance of several inches of snow.

So if we prep this Spicy Tempeh Bell Pepper Chili tonight, it’ll be perfect for the cold weekend ahead, yes?

It’s the perfect oil-free, gluten-free, and protein-packed soup to cozy up to no matter the weather!

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“Clean out the Fridge” Vegetable Chili

By Flora & Vino Leave a Comment

“Clean out the Fridge” Vegetable Chili starring all the veggies in the fridge! This plant-based soup is perfect to clean out your fridge and meal prep.

Does it ever happen to you that the projects you embark on with the least effort turn out the best?

It happened to me recently with my “Clean out the Fridge” Vegetable Chili, a wonderfully quirky blend of unexpected veg and flavors.

Spooning velvety chunks of rainbow veggies and beans into my mouth, I decided that this this soup is by far the best chili I’ve made yet.

I’m sure this isn’t the first time you’ve thought about chili this week. The cold front and last minute snow storm that hit most of the country has everyone reaching one last time for their crockpot and oven mitts.

But friends, have you ever tried cleaning out the fridge with your chili?

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Black Sesame Noodle Bowl

By Flora & Vino Leave a Comment

Cozy Black Sesame Noodle Bowl made with soba noodles and oven-baked vegetables in a delicious Black Sesame Butter Sauce.

Happy Halloween week, friends!

It’s funny, we’ve lived in our condo for about 4 years now and we’ve never seen a solitary trick or treater.

It’s not for lack of trying!

The first year I thought it might be a fluke because we’re at the dead end of the street with our lights off.

After that year, I made sure to leave the porch light on and the carved pumpkins street facing with a fresh tea light candle in the center.

Still, no trick or treaters.

There are *definitely* kids in our neighborhood, but, for whatever reason, they don’t stop at our house.

Maybe it’s haunted and we don’t know it.

That doesn’t stop me from buying a small bag of candy each year…just in case.

This week we had M’s friend over for pumpkin carving and fall food.

Every year I romanticize pumpkin carving…until I’m up to my elbows with pumpkin guts and the living room floor is littered with seeds and orange goop.

It takes two to carve a pumpkin, right?

Or, at least, it does in my house.

I usually delegate all of the knife work to M (who is less concerned about stabbing himself with pointy objects) and I take over the scraping.

The scraping is not for the faint of heart, though, because it takes stamina and arm muscle and a high tolerance to handling slime.

But the end result is always idyllic, right?

All those orange jacks grinning and glowing from within on the patio.

These Black Sesame Noodle Bowl will make YOU glow from within this fall season!

These cozy Black Sesame Noodle Bowl are made with soba noodles and oven-baked vegetables in a delicious Black Sesame Butter Sauce.

I made mine for a dramatic dinner to celebrate Halloween week!

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Single Serving Fried Rice

By Flora & Vino Leave a Comment

Single Serving Fried Rice made with leftover rice, chopped vegetables, and seasonings for an easy way to make fried rice for one!

This past spring, our oven and stove cooktop burnt out in a single firework that went “POP!” inside the oven doors.

Being a recipe creator, I was immediately concerned about how to keep the recipe creation going without an oven.

Our landlord proactively supplied us with a portable cooktop so that we could still do a little cooking.

That week sans workable oven, we had fried rice almost every single night.

(Excluding that one one night where we tried to boil pasta and it came out a little crunchy. M still ate it anyway.)

While our cooktop couldn’t successfully keep a roiling boil, it made a mean fried rice, friends.

When the new oven rolled in the front doors, I was a little sad to let the induction cooktop that heated a pan to temp on command go.

That’s OK, because I’m sharing with you the secret of Single Serving Fried Rice with you, today.

Why single serving, Lauren, you might ask?

Well, on the small induction cooktop, the burners were tiny so M and I made our fried rice in his and hers skillets to maximize our cooking.

So while this was savvy for our temporary cooking situation, it also dovetails nicely in the real world.

Like those instances that you have a small amount of rice left with no plans for.

Or the night you’re cooking for yours truly and no one else and just want one serving only.

Hello, Single Serving Fried Rice, the easiest way to make fried rice for one with leftover rice, chopped vegetables, and seasonings!

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Search Results for: chili

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