I wasn’t paying attention to what the weather would be today when I decided to try something different for a vegetarian chili recipe. But the heavy, Autumn rain is a perfect match for a dish like this. I actually had it simmering on the stove by mid morning and the aroma was almost too much to handle!
This recipe is a variation on the vegetarian recipes that often call for pinto, red, and/or black beans. I’ve replaced them with lentils, seen above. I’ve included this picture because I marvel at how pretty they really are! They remind me of the stones that I saw at the edge of the ocean in Northern California. Just thought I’d share that. : )
Back to the chili, I’ve also kept the chickpeas (and I've explained their amazing health benefits here) and added lots of vegetables, including cauliflower, mushrooms, and greens.
The cauliflower, lentils, and mushrooms give this dish a texture that is surprisingly like a meat-based chili and you won’t even miss the meat! I think almost any vegetable you have on hand will work well in this dish. I also feel that good quality spices are really important. I used a smoked, Hungarian paprika here and a nice chili powder. Start off on the low side when adding the spices then add more to taste.