Sep
19
Fall is near and that means I’ll be stewing up big pots of soup and chili. Getting excited about chili helps me forget about the impending snow and really embrace the chill of fall before the harsh cold of winter. Reading my dear friend Evan’s blog earlier today, I caught her vegan black bean and butternut squash chili recipe. It sounded hearty and lucious, which made me go on a hunt for a good chili recipe. Something different than the typical chili (beef, chicken or bean), something inviting to my tastebuds.
I found THIS on epicurious and I’m in love. The mix between the tart cherries and tangy spice of the chipotles has me intrigued. I think I’ll make it next weekend when my mom comes to town!

