Brrrr ... the temperature in Memphis has dropped from 70 degrees yesterday to a chilly 40 degrees tonight. And it's also drizzling and windy. Ick! The best solution to staying warm on a cold, cold night? A steamy bowl of my Chipotle Chickpea Chili:
This is another one of my cookbook recipes. I developed it last winter, but haven't made it since. After consuming the above bowl a few minutes ago, I'm not sure why I waited so long.
It contains all my favorite chili ingredients: chopped chipotle peppers, cubed tofu, chickpeas, and mushrooms. So tasty! I served it with Garden of Eatin' Organic Corn Chips, the natural version of classic Fritos. If you haven't tried these yet, you gotta pick some up. They're my new favorite chip!
By the way, if you're a tester, this recipe will be up tomorrow on the tester site, along with a couple of others. And for everybody else, I should be back to regular posting now. Sorry I've been so sporadic. I didn't cook much over the holidays, but I have plenty planned for this week.