More Chili than Not

This is one of those so-good-but-so-easy meals. I’m sure we can all make chili blindfolded, so I won’t go into much detail here. It’s two kinds of beans, chorizo, lots of veggies and a jar of Mexican tomatoes. Spice it up and and you’ll be all warm and satisfied. We topped it with a bit of sour cream and chopped scallions.

And for the big reveal! If you missed it in the last post, the cool guy holding our book is Chris Hannah from Propagandhi. We saw them play in Cleveland  this past week and were wow-ed. It was their first visit here since 2001. Thanks for the  jaw-dropping night of music, Chris, and for showing off our book!


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  1. Posted October 15, 2012 at 4:39 pm | Permalink

    That is so awesome!!!

  2. Posted October 15, 2012 at 4:59 pm | Permalink

    I forgot to give a tip in here! When I soak hot peppers (like for making the harissa), I pour the soaking water into an ice cube tray and freeze it. It adds a zesty undertone to anything from soups, to grains, to beans!

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  1. By Round ‘Em Up Panda Style | VeganMoFo on October 15, 2012 at 10:13 pm

    […] over at Vegan Appetite has a big bowl of chili. You say chili, I say […]

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