Description
Offers eighty recipes for vegetarian chili, from American regional favorites, such as, Louisiana bayou chili, to global inventions, such as, Jamaican jerk chili
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Today, when millions of households contain—and almost any party will include—both vegetarians and meateaters, vegetarian chili takes away the guesswork: it's robust enough for carnivores, and it's sure to please vegetarians. Robin Roberston serves up a tasty invitation to discover how surprisingly versatile this timeless favorite can be. From mild concoctions suitable for fussy kids to five-alarm conflagrations for committed chileheads, these recipes are brimming with creative ideas and satisfying flavors.
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