Yield: Yields about 2 quarts
Make this quick vegetarian chili at home on a weekend and then enjoy the leftovers later in the week; the chili tastes is even better after it’s mellowed in the refrigerator for a day or so. Almonds fried in olive oil until golden brown are a creative and crunchy garnish for this chili.
Make Ahead Tips
You can make the chili up to four days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.
Serve with basmati rice.
I just love this recipe. We have made it many times including tonight. We also used a sweet smoked paprika instead of hot paprika otherwise it's just perfect!!
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