We tried this Cookie & Kate recipe: https://cookieandkate.com/vegetarian-chili-recipe/ Our modifications: first, based on our pantry we had only 1/4 bell pepper and one jalapeño (seeded); we supplemented with 1 cup frozen corn kernels. Second, we used no-salt canned beans and no-salt canned diced tomatoes. Third, at the end of cooking, we added 1 tsp dark, unsweetened cocoa powder for depth. We also balanced out with a little salt and sugar. We served with small corn tortillas (heated in a pan) and lemon wedges. (Feb. 2022)
Cooking Adventures 