Wind gusts up to 20mph with highs in the 40s. Does that sound like a beautiful sunny Spring day? Not really. Well, on a day like this, hot bowl of chili is what our tummys ordered.

Since I have yet to go grocery shopping for the week, must do with what's available.  At least we have everything required for a good pot of vegetarian chili.   Traditional chili requires a good beef chuck or ground beef, but since I don't have some handy, I'll have to think of something else.  For a "meat" protein substitute,  I think I'll add 1 cup of hydrated TVP (textured vegetable protein). So off goes the check list:

- 1 medium onion chopped
- 3 jalapenos minced
- 10 cloves of garlic chopped
- 1 cup of hydrated TVP
- dash of red pepper flakes
- 1/2 tsp of salt
-  1/4 tsp of chili pepper (more if desired)
- 1 TBSP red wine vinegar
- 1/2 tsp of paprika
- 1/2 of parsley flakes
- 2 cans (28 oz total) diced tomatoes (no salt added) with juice
- 2 cans of red kidney beans

And there we have it. Simple to make last minute at home without making a trip to the store, but it will require a good hour.  It will take total of 15m prep and 50m cook (45m of it is for simmering) time. For vegetarian,  it really only needs about 20-30m simmering time, but I like a little smokey taste when the chili has been cooking and stewing in the pot for awhile. Just yummy.   If you would like the recipe, comment below and I will add it.