Chili!

Two posts in one day- Wow! I just had to get a picture of this wonderful vegan chili that Micah made a few days ago. It is SOOOOO good. Pinto beans, TVP, diced tomatoes, cumin, chili powder, garlic, onions and barley make this a simple but wonderful fall dish. The key is the barley – which is an idea from my co-worker Chris. Put a few handfuls of dry barley in the chili and let simmer about 45 minuets – then use an immersion blender to blend up about half of the chili. That way it’s hearty AND got a creamy texture. Topped with a dollop of vegan sour cream….so good.