Almost-Vegan

This post is in honor of Lauren and Matthew who bought me the Forks Over Knives cookbook a couple of weeks ago. Yes, they are possibly the most thoughtful people on the planet. Love and thanks to you two! 

On Friday night, I attempted to make vegan white bean chili from scratch. Spoiler alert: I ended up ruining the vegan component by dumping a handfull of mozzarella in the bowl before I ate it, but it was a pretty decent effort.

I diced almost-all of the vegetables by hand and minced some fresh garlic, while simultaneously talking Dad through a complicated iPhone procedure. So, Lauren, that's why my the onions aren't all in perfect squares -- I can almost hear you gasping right now. 

I cheated by adding canned tomatoes and pre-packaged vegetable broth. Don't judge me.

 

I rinsed the beans (yes, I added black beans to my "white bean" chili), and noticed there was a rogue kidney bean in the mix. I don't know about you, but I am going to go out on a limb and say that is some kind of good luck:

And then I mixed it all together, and let it cook:

The result was nothing short of ah-mazing. I am attributing much of the success to the lemon juice and lime zest:

Oh, and the cheese, of course.

Here's to eating almost-vegan-homemade-chili alone on a Friday night and writing a blog post about it. Procrastination is a beautiful [and delicious] thing.

Ryan