Soup Days: Vegetarian Chili

This winter has been a very soupy one. Soupy in a food sense for sure. I cannot get enough of making soup. You can let it simmer in a big pot as you walk the dog, it can cook all day in a slow cooker, and it’s good for lunch for days and days.

If snow could be soup, then winter has been soupy in a snow sense too. I haven’t seen grass in what feels like an eternity, but is probably more like two or three weeks. Winter will never end.

We got hit pretty hard by the Storm of Doom last week. First, two inches of ice, followed up by five to six inches of snow. I happily did a little sledding on Saturday. My bum did not happily sled. It is in fact largely bruised now.

Now as the ice was falling last week I thought about how this amazing chili recipe would be the perfect thing to be trapped in your house with. Then it occurred to me that when you’re house-bound, you can’t leave to get ingredients for chili at the grocery. So I would just be taunting you.

Now that the roads are passible and there’s still quite a bite in the air, I say have some chili! I’ve been looking for a good and flavorful vegetarian chili all winter and I think I’ve found a winner! It’s spicy for sure, a little sweet, thanks to the barbecue sauce, sticks to your ribs, and Joy the Baker says the steak seasoning is the secret to all the wonderful flavors. I trust Joy. She’s got taste and she’s funny.

Uh, also, I tried to take a photo, but it looked not so great. I’m trying to get the hang  of this food photo thing. It’s tricky! Any tips?

Recipe post-jump.

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