One of my family’s favorite meals in the cold winter months is chili. I make a whole bunch of different variations so that I can continuously swap up the flavors to keep them from growing tired of the same old chili every other week. This version is one of our new favorites it’s packed full of peppers and onions, layered with tons of spices like cumin and oregano, and filled to the brim with homemade veggie stock, chickpeas, and 2 types of white beans. It’s the kind of chili that sticks to your bones and makes you want to curl up in a blanket and take a nap afterwards.
There is a secret ingredient in this chili though…one I don’t normally use in chili recipes, but it is perfection in this one. Cloves! Yep, you read that right, I spiced up my chili with a baking spice. It’s not one of those, “Oh man, this tastes like cloves.” kind of thing, it’s more of a “Whoa, what is in this chili?” kind of thing. The flavor of the cloves is very subtle; it just kind of hangs out in the background and has a good time teasing your taste buds. This chili is great with the cheese and cream added in at the end, but it is also a pretty stellar vegan chili without them.
Do you have a secret ingredient that you use in your favorite chili recipe?
Today I am happy to be sharing this recipe and a 5-day meal plan complete with shopping list over on Henry Happened. Click here for all the details!