Kalyn combines red and brown lentils in this flavor-packed vegan lentil chili with roasted red peppers, olives and green onion. The red lentils "melt" into the dish to thicken and sweeten it, while the brown lentils stand up to the roasted red peppers and olives. This is a make-ahead-and-freeze dish, perfect for any time of the year. A squirt of lime makes a great finish; if you're not vegan, add some cheese or sour cream.
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There are those who believe that chili means meat, and chile peppers, and tomato and spices, and little else. And, there are those who believe that chili means chile peppers, tomato, spices, and whatever else. This vegetarian chili from Andrea Meyers -- actually her husband's creation -- goes into the whatever-else category. The requisite chile peppers are there, as few or as many as you wish, adding punch to several varieties of beans and squash. Top the chili with cheese, and serve with a pitcher of cold beer (or water) on the side.
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I'm a huge fan of spicy chili, black beans, Mexican mole, and meaty portobello mushrooms. When Dorothy of Shockingly Delicious mixed them all together in this portobello vegetarian chili, adapted from a friend's adaptation of an Emeril Lagasse recipe, I could not resist sharing with you. The recipe comes with a great story, but at the end of the day, it's the rich flavor that will capture your imagination.
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