With a chill in the air across much of the country, the siren call of comfort foods is gaining steam. A hearty bowl of chili can fit the bill on both fronts. Spice up the menu with one of these five chili varieties, several of which have a plant-forward spin.
Photograph courtesy of Stacey Sprenz, Tabletop Media Group
Veggie Chili
At Whiskey Kitchen in Raleigh, N.C., the kitchen combines three types of beans with winter squash to create a colorful and robust pot of vegan chili. Pasilla chile peppers and red bell peppers pair up to add sweet heat.
Chili may have been born in Texas, but many cooks give the dish a local or personal spin. At Grandpa Mac in Delaware, chef-owner Hari Cameron creates a plant-based version, substituting walnuts for meat. Two kinds of beans power up the vegan protein.
Photograph courtesy of North Carolina Sweet Potato Commission
Turkey and Sweet Potato Chili
Chef Vivian Howard makes the most of a local crop in this recipe, where North Carolina-grown sweet potatoes stand in for beans and add a pleasing sweetness to an earthy, deceptively rich chili. Serve with sliced avocado, sour cream, tortilla chips or cilantro.
This chili—created by Parkhurst Dining’s on-site Executive Chef Marcy Fickes—features a twist on tradition, with a combination of spicy andouille sausage and milder sweet Italian sausage standing in for the usual meats.
This vegan dish created by Northeastern University dining staff won a chili cook-off with its combo of four bean varieties and an unexpected creamy ranch sauce made with almonds and cashews.
Under SB 720, public and private schools that participate in the National School Lunch Program and National School Breakfast and serve students free breakfast and lunch each day would be eligible to receive additional funding from the state.
Five organizations will collectively receive $1.1 million in grant money to research barriers to federal child nutrition program participation and identify ways to increase access.
