The best vegetarian chili recipe we’ve ever tried. Even better, it’s easy to make, just spicy enough, and can even be made in the slow cooker.
About Robb Walsh
Robb Walsh is a James Beard award-winning food writer and the author of more than a dozen cookbooks, including his most recent title, The Chili Cookbook. A former restaurant reviewer for the Austin Chronicle, Houston Press, and Houstonia Magazine, he lives in Houston, TX, and co-owns the popular El Real Tex-Mex Cafe. Walsh is also a co-founder and board member of Foodways Texas.