Winter calls for delicious stick-to-your-ribs meals and this vegan take on chili is no exception. Smoky and sweet, basic black bean chili gets an update with the addition of seasonal squash and vegetarian soy chorizo.
Comforting and cozy, this bean-heavy vegetarian dinner lands somewhere between a stew and a grain bowl, the ideal meal for a cool summer night or a crisp fall day.
This spicy stew takes cues from gumbo but has no seafood or roux. Paying homage to my current locale, it’s flavored with Old Bay seasoning, a mid-Atlantic standby.