Guest Post from Chef Josh, part 2!

So, Shelley and I remain busy with pop up shops and private events. Let’s not forget the last 2 weeks we even had cooking classes as well!!


So, when the dust settled, we decided to get our families together for some cold beers and football on the TV. So, what goes better with a casual football gathering than chili? Not much!


The vegetarian chili that we served at the OAF Fall celebration was such a hit so we decided to finish up our vegetables in one dish.



So, here is the secret to the vegetarian chili. Roast the sweet potato, eggplant, peppers, squash or pumpkin in olive oil, salt, pepper and lots of cumin seeds. Then add the vegetables to a pot with beans of your choice (we like kidney, garbanzo and white beans). Add canned tomatoes and season. Let simmer, and boom, you are all done!


To be clear, you are following your favorite chili recipe but instead of using meat, you are using the vegetables that have been roasted with cumin seeds. We love to include eggplant in our chili, it gives a rich thick texture to the chili. Top with sour cream, shredded cheese, chopped onion and or chives. It’s a hit every time!




Let us know how your chili tuns out by taking a picture and posting it on our social media pages.


We can’t wait to hear from you!


As always, we are here to answer any questions you may have.


Wishing you the best as we enter the holiday season!


Shelley & Josh

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