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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Soba Noodles with Maple Miso Glazed Tempeh

By Flora & Vino 2 Comments

Vegan soba noodles with maple miso glazed tempeh, crisp vegetables, and a savory-sweet sauce. A healthy plant-based dinner in 30 minutes.

After another round of snow here in Maryland, I’m finding myself daydreaming about spring more than ever.

You know it’s been a long winter when 50 degrees feels downright balmy, like summer with a light jacket instead of a parka.

Between the cold and the renovations happening below us (hello, constant sawing and hammering), we’ve all been a little cooped up indoors.

No one is feeling this more than Flora, who is more than ready for spring too.

After months of shorter walks and hikes, she clearly needs a job…preferably one that involves long walks, sunshine, and supervising garden projects!

I’ve already started planning which flowers to plant this year, craving color and warmth where I can plant it.

Until the days are consistently warm, I’m bringing that fresh, seasonal energy into the kitchen with these Soba Noodles with Maple Miso Glazed Tempeh.

This cozy-yet-light plant-based dinner is full of nourishing ingredients, vibrant vegetables, and a sweet-savory maple miso glaze.

This dish manages to feel both grounding for winter but bright enough to welcome spring!

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Rainbow Roasted Carrots with SunButter Sauce

By Flora & Vino 1 Comment

Rainbow Roasted Carrots meet a creamy SunButter Sauce in this easy vegan recipe. Perfect for weeknight dinners or healthy holiday sides.

As the days get shorter and the air turns crisp, I find myself slipping into full-on hibernation mode.

In mid-November.

Tell me, is it ever too soon for cozy sweaters, warm drinks, and anything roasted or comforting on our plates?

Speaking of soon, I do see a lot of people on social media already putting up Christmas trees, mistletoe, and stockings.

I’m not quite there yet.

This might be an unpopular opinion, but I like to celebrate each holiday at a time.

After Halloween, I like to focus on Thanksgiving before we get to the Christmas decor!

But there’s something about this season that makes me crave simple, nourishing meals that feel like a hug from the inside out.

Rainbow roasted carrots feel equal parts cozy and celebratory.

You can bet that the day after Thanksgiving I’ll be rocking green and red, but until then, I’ll be roasting carrots.

Now that the weather is chilly, I love tossing a rainbow of carrots on a baking sheet and watching them caramelize to perfection in the oven.

Each hue, golden yellow, deep purple, and vibrant orange has its own natural sweetness and charm.

Drizzle them with a creamy Organic SunButter sauce, and suddenly your everyday side becomes something special.

These Rainbow Roasted Carrots with SunButter Sauce is simple enough for weeknights but beautiful enough for your holiday table!

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Search Results for: chili

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