Good news! Not only is October Vegetarian Awareness Month, it’s also National Chili Month. What a perfect opportunity to explore vegan chili recipes! This one’s ideal for busy weeknights, or when you’re just too hungry to wait for dinner. Enjoy!
The crisp fall weather has me in the mood for hot chili. Try out this quick recipe if you’re in need of a chili fix.
Okra season is coming to a close (at least here in the Midwest) and I was able to snatch up some of the last pods at my farmer’s market.
In a lot of places you can find okra through October and in the south it’s available year-round (lucky)! Okra is full of soluble and insoluble fibers, vitamin B6 and folic acid. There are so many ways that okra can be prepared: fried, boiled, pickled, in gumbo, the list goes on and on. Putting it in chili is my favorite way to eat okra and I’m going to give you my tried and true recipe.
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