Little is better than a hearty bowl of chili loaded up with all of your favorite toppings. And this recipe might just be the most comforting you've ever made.
A bowl of this vegan chili will do both you and the planet some good.
Nope, it’s not a joke – you really can indulge in this bar-food favorite and still feel great afterwards.
An electric pressure cooker makes great chili in a snap, and it can also bake up delicious corn bread at the same time. When cooked, the top of the corn bread will appear pale, but the bottom will be golden brown — just invert it onto a serving plate for the best presentation.
There's no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite. The corn bread recipe makes more than you'll need, but here's a tip: Heat up the leftovers and drizzle with honey for a super fast breakfast the next day.
To cut costs without skimping on flavor, we use cheap cuts of stew beef (chuck or round roasts will do) instead of the pricier ground beef normally used in chili. The slow-and-low heat of your slow cooker easily breaks down the tough cuts into tender, melt-in-your-mouth chunks of savory meat.
Savor this beef and chickpea chili on those cold winter nights when all you want is a warming bowl of comfort.