Tonight we had Tony Horton’s Veggie Chili, one of my favorite chilis from one of my favorite flexitarians. This chili is unique in that you add a whole pile of cocoa powder to it, which yields a very smooth, sweet chili. I have made this chili with a variety of different proteins, from store-bought veggie patties and meatless ground with beans to a simpler version with just pre-cooked lentils. Tonight I used pre-soaked and boiled kidney beans and ground meatless Beefy Beef from The Herbivorous Butcher.

You will have to watch the video to get the whole recipe from Tony, but he tries to make it worth your time by editing out wait time and being a huge goofball. Obviously the cheese at the end is superfluous as it didn’t make onto the list of ingredients.

Would you look at that amazingness? And I didn’t even get the urge to add almond milk or cashew milk, it’s so thick and creamy on its own. The avocado on top is definitely worth it by the way. This may or may not be my second avocado of the day. The first step is admitting you have a problem, right?