Veg

I make chili pretty frequently, especially with the cold and rainy weather we've been having lately. The best part about it is it freezes and reheats beautifully.

My 'homemade' chili consists of several cans of beans and tomatoes, seasonings, and protein of some sort. This time, I branched out and went for a vegetarian tofu chili. It was lovely. It was dinner tonight and will be dinner a couple of other nights in the near future, too.

I had a thought (which probably isn't that novel to more experienced folks): what if I made a chili with egg, greens, onion... More a breakfast-y chili... Hmmm... Experiment in the making. I like chili over an omelette. We'll see. I'll let you know.