UPDATE: Vote for me here! (please)
You all must know by now that Foodie Wannabe loves some good, healthy competition, and this time it's a contest to use chilies (as in chile peppers!)! The fine folks over at MarxFoods.com invited me to participate in this recipe contest that required including some of the many varieties of chilies that you can get from them. To get me started they sent me sample of six different kinds of dried chile peppers! What should I make with my chilies? Of course, chili! I knew I needed a recipe to stand out, and since I'm trying to find ways to be healthier, I decided on this doozy. I present the Moo-Approved Chili.

If you scroll down to the recipe, you'll see why it's "moo-approved." The protein comes from other sources, including those soy crumbles that you can find in the freezer section. I was going to trick Husband, but I told him prior to dinner. Despite his grumbling, he had some nice complements.

I love a lot of veggies in my dishes, but I think the reason for the great taste of this chili was the chilies. Usually when we make chili, it's either too bland and we have to throw a bunch of sriracha in the bowl, or we go overboard and have to tone it down with milk, cheese, or sour cream. This was the perfect heat. And it's a good thing too because we have a lot of leftovers! Want to come over for dinner?
