My husband has always been a bit skeptical of vegetarian chilis.
The classic response from him when I make a vegetarian chili recipe is: *taste* *pause* “this is pretty good. but it’s not chili.”
My theory is that he responds this way because he used to eat meat (he turned vegetarian at age 15) and probably never got used to the non-meat flavor in veggie chili. (I could probably ask him why he didn’t like it but it’s more fun for me to speculate in this post, and I’m pretty sure that’s the reason 
).
Since the Super Bowl is only days away, I thought I’d get into the mood by posting some of my favorite, healthy, game-day recipes. Even though my Niners lost (sniff!), I’ll still be watching the game with friends on Sunday, eating – what else? – game day food, and my vegetarian chili.
This recipe blew my husband away. He no longer responded with “this isn’t chili,” but instead said “this is really good!” He even went back for seconds. It’s got the smokiness of traditional meat chilis, but is much healthier and vegetarian friendly. The smokiness in this recipe came from one of my favorite bloggers, Kath Eats. Her secret is adding a bit of unsweetened cocoa powder to the recipe, and honestly it make all the difference. I made quite a few modifications to Kath’s recipe and I served my chili with cornbread, but I have to say thank you to Kath for the inspiration!
The Ingredients
- 1 can Kidney beans, drained and rinsed
- 1 can Black beans, drained and rinsed
- 1 can Pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 28 oz can crushed tomatoes
- 1 cup vegetable broth
- 5 garlic cloves, minced
- 1 heaping tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Ghirardelli cocoa powder (unsweetened)
- 1/2 tsp garlic powder
- 1/4 tsp (or a bit less) cayenne pepper
- A couple splashes of soy sauce
- 1/2 tsp salt
- Black pepper and paprika to taste
The Directions
Step 1: Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
Step 2: Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
Note: I added cornbread to this recipe, because what’s chili without cornbread? While cornbread isn’t exactly healthy, I just served the pieces in smaller portions for a tiny bit of indulgence. I used this mix from Trader Joe’s, which makes the most delicious cornbread I’ve ever had (and all of the ingredients are all-natural, no weird preservatives included!)
While the chili was cooking, I baked the cornbread.
I love how this mix includes real corn kernels – it makes the recipe taste just like it’s home made!
Step 3: Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, or tortilla chips. I served mine with a piece of cornbread (of course)!
The nutritionals on this chili are pretty great. This recipe makes 12 ladles of soup, and each ladle has ~135 calories, 8g protein and 8g fiber. Each bowl I served had probably 2 ladles of chili (270 calories) + 1 piece cornbread (150 calories). The husband wanted his chili with cornbread and a bit of cheese (so his dinner had only about 50 calories more than mine did). Even with the toppings, it’s still a really healthy and hearty dinner!
Nutritional Information Per Serving: ~135 Calories, 8g Protein and 8g Fiber!
Ingredients
- 1 can Kidney beans, drained and rinsed
- 1 can Black beans, drained and rinsed
- 1 can Pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 28 oz can crushed tomatoes
- 1 cup vegetable broth
- 5 garlic cloves, minced
- 1 heaping tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Ghirardelli cocoa powder (unsweetened)
- 1/2 tsp garlic powder
- 1/4 tsp (or a bit less) cayenne pepper
- A couple splashes of soy sauce
- 1/2 tsp salt
- Black pepper and paprika to taste
Directions
- Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
- Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
- Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, or tortilla chips. I served mine with a piece of cornbread (of course)!
Notes
Adapted from KathEats.com
Hello! I'm Anjali. I'm a 20 something living in the SF Bay Area, with a passion for delicious food and a desire to make healthy eating easy, tasty, and fun! Try some of 
{ 117 comments… read them below or add one }
That’s a wonderful recipe! The chocolate makes it almost like a mole!
totally! It definitely had a mole type kick to it when we ate it
I love this recipe for Chili. Will bookmark to try it out on a cold winters day. Have you tried making chili with Quorn? My kids love it with Quorn.
Mina
I actually haven’t tried making chili with Quorn. What is that? Sounds interesting
Quorn is actually a brand name for a meat substitute. It’s made from a member of the fungi family (like mushrooms and truffles) and is a high-quality meat-free protein that’s naturally low in fat, with very few calories. In UK, you can get sausages, mince meat, burgers etc. all made from quorn . I use the quorn mincemeat to make chilli or even cottage pie. I have seen similar products in USA with different brands but can’t remember the name. Check it out on Google. My kids love it but I can’t eat it as it looks too much like the real thing!!
Mina
Oh wow! That’s cool. I’ll definitely have to check it out!
This sounds delicious, and I love how you play with recipes. Will have to try adding a bit of cocoa next time I make chili.
Thanks so much! Hope the cocoa spiced up your chili recipe!
Sounds very promising! I like that you don’t have to use the okra. Might make it slimy.
Ha yeah, slimy is what the husband usually uses to describe okra
That looks amazing! I saw it on KERF and considered trying it, now with a second endorsement I’m sold on it! I am often looking for recipes that will make both my omnivore husband and my vegetarian mother-in-law happy. This one looks like a winner!
Woohoo! Did you end up making it? Hope it was a huge hit with your husband and your mother-in-law!
That looks absolutely gorgeous. I’ve never thought of using different varieties of beans before. Like you though, I would also omit the okra (not a fan) and the red pepper seems like a perfect substitute.
Yeah – I like vegetables that are more crunchy (and so does the hubby). Glad you liked my modifications!
I made this chili over the weekend… a double portion (so 2x of everything) and it turned out AMAZING! I loved all the substitute ingredients– really think it made a huge difference, since I love onions and red peppers.
I’m so glad you liked it! I totally took a double portion when I made it too!
I made this recipe this week – my husband loved it! Thanks
Yay!! So glad to hear it! Looks like our husbands have the same tastes
I found this recipe from a search engine… I just made it (following your adjustments) and it is DELICIOUS!!!!! Definitely a keeper. Thanks so much!
Oh great! So glad you liked it!
Can I do this in the crock pot?
Yes – you definitely can! I think the flavors would taste great after being slow cooked for a while.
This is really close to my veggie chili, which I LOVE. I don’t have cocoa or soy sauce in mine, but it’s pretty darn good. I make it regularly.
Nice! Yeah I used to make it without the cocoa/soy sauce too – but I found that these two ingredients make the recipe super super smoky (which my husband loves
)
Yum, this looks like the perfect thing to make for dinner tonight…we woke up to new snow! I have a yummy sweet potato cornbread recipe I will have to share.
Omg sweet potato cornbread?? That sounds amazing! Please do share the recipe!
I love that your secret ingredient is cocoa powder. I’m definitely going to have to make this recipe soon. My fiance is a meat eater but I’m pretty sure he would fall in love with this.
Let me know if he does! If this recipe convinced my husband, I’m sure your fiance will love it too
Cocoa powder, really?? I am intrigued by this…
Yeah! Just make sure it’s unsweetened cocoa powder. It really does the trick!
I’ve been toying with different chili recipes for years and have always liked but never loved any of the results. This recipe is definitely next on my quest for the perfect chili. Thanks for sharing it!
Yay! Let me know if this recipe ends your quest for the perfect chili – hope you enjoy it!
I just made this chili recipe – trusting that it would be the best vegetarian chili recipe ever as I have made other recipes of yours and you have not failed me yet! I have made many veggie chili recipes in the past and have been disappointed like your husband…. I’ve even made my own tried and true chili recipe with the veggie ground meat and it just didn’t cut it. I must say, this IS absolutely the best vegetarian chili recipe ever! You don’t miss the meat at all!
Wooohoooo!!!!! That is SO great to hear – I’m so happy you loved it! I really think it’s the smokiness of the chili that makes it so delicious. My hubby is happy you agree with him
Absolutely delicious veggie chili! My fiancé (a meat-loving guy who didn’t think it was possible to enjoy a vegetarian chili) LOVES this stuff. Yesterday, I entered it in my company’s chili cook off in the veg catagory & got my butt kicked by an Emeril recipe (avail at foodtv.com). However, I brought a bowl of the winning chili home & the fiancé took 2 bites, gave the Emeril chili back to me & fixed himself a big bowl of this chili instead. Moral of the story: One chili will never please all of the people all of the time.
Yay!! I’m soo glad you liked it – what a great story too – totally agree – you can’t make everyone happy all the time!
I made this last week. It was the best chili I’ve ever tasted!!!! I added quorn to it for an extra shot of protein and texture. It was amazing!
That’s awesome!! I bet the husband would like the addition of quorn or soy crumbles too. So glad you liked it!!
Thanks for this great recipe! I had been looking for a vegetarian chili recipe that includes cocoa powder, but many of the recipes I found called for a bunch of other weird ingredients. I made this last night, and it was easy to make and tasted great! I’ll definitely be repeating this recipe.
Woohoo! So glad to hear that – I absolutely love the cocoa powder in this recipe, I think it makes a world of difference. Hope this becomes a staple in your kitchen like it is in mine!
I’ve gave this a shot (of course, I skipped the items I don’t like, or ones I didn’t have at hand), and it turned out great! Thanks for the recipe.
Sweet! And yes – I’m so glad you modified it to suit your tastes – how did your hubby like it?
I just made this last night and it was AMAZING!!! Definitely the best chili I’ve ever made! Thank you for sharing this recipe!
Hooray!!! That is so awesome Jen, I’m so happy to hear that!
This chili is currently simmering on my stove. It looks amazing and smells amazing! Thanks for the recipe!!! I look forward to trying many more!
Yay!! I’m so glad Shellie – I’m sure it made a wonderful dinner!
I tried this over the weekend, and we all loved it! Thanks for posting.
That’s so great!! Thanks for letting me know Chellie!
My hubby cringed at the mention of veggie chili for dinner tonight, however after the first spoonful he was sold on it. He even agreed to 15 meat free days. The chili was very satisfying and it was great with avocado slices, a very small amount of thinly shredded mozzarella, and a few tri-colored tortilla strips, no cornbread needed!!! Yummy!
Oh my gosh, that is so great!! 15 meat free days straight?? That’s awesome – you have to let me know how it goes. Love the toppings you added as well – the avocado sounds wonderful and I bet it added a great cooling element to the chili.
Can’t wait to try this recipe this Sunday in my crock pot. Bringing to my son and daughter-in-law’s home(they are new to the vegetarian way of eating…for about six months) for his birthday dinner. The problem being that his dad and brother and future daughter-in-law, all meat eaters will be there, too. They love spicy meaty chili. I am sure they will love it after one bite! Never used soy crumbles and wondering if it would ruin your recipe? Are they gummy when cooked? Have heard aboutusing the cocoa before while watching a televised chili cook-off, but have never used it. I will be sure to let you know how it goes! Wish I had the previous woman’s recipe for the sweet potato cornbread, but I will whip up a batch of cornbread to take with us.
This is a great recipe to share with meat-lovers — I’ve made this for super meat eaters and they have always enjoyed this recipe! You can definitely try soy crumbles in this, I don’t think it will ruin the recipe at all. I didn’t add them only because I’m not a huge fan of soy crumbles in general – mainly because of the soy protein isolate – but they will definitely give the chili a meaty consistency
The cocoa makes it nice and smokey as well – which makes it feel like a true chili! Let me know how your family ended up liking it!!
I made this last night it was SO good. my boyfriend even took some to work..will defintly be making some again soon
thanks for the reciepe
Yay!! I’m soo happy to hear that Amy!
Thanks for letting me know!
I just made this twice in a row (first batch lasted 3 days by myself, hoping this second batch lasts longer!)
I made a few additions. I made a double batch each time.
I added a 28oz can of diced tomatoes (drained)
a good bit (3 or 4 tablespoons) of sriracha
3/4 of a 2 pound bag of corn
I didn’t measure spices but I used a lot. I Just added until it tasted right (a fair bit)
3 each green and red peppers, and 1.5 big red onions.
The first time I made it I put in a full box of Elbow noodles, second time I made 2 cups of brown rice (was nowhere near enough for that much chili!
That was about it, but even following this recipe it was VERY good (I’d say it was better than my moms meat version (Just don’t tell her that)!
LOVE the additions you made – especially the brown rice – because I’m sure that added great texture and it makes the chili a complete protein (because of the beans + rice!) I’m so honored that you liked it better than your mom’s version! That is amazing
And I also love that you make double batches – you are just like me – I could eat this for leftovers for days at a time!!
Just made this last night after looking for vegan chili recipes. I have only been on the vegetarian thing 4 weeks. This was a light at the end of the tunnel kind of discovery for me. Thanks for sharing.
Quick question not sure does anyone know how many calories are in say a cup of this recipe.
Oh yay!! I am so happy to hear that – and congrats for being vegetarian for 4 weeks straight! I would estimate that each cup of this chili has about 150-200 calories, but that’s just an estimate – I’m not 100% sure. It shouldn’t be too much more than 200 calories for a cup though, since it’s mostly beans and veggies. Hope that helps!
This looks so fantastic!!!! I just finished writing my grocery list to make it for dinner tonight!
Thank you for your awesome rendition of veggie chili!! Have a great new year!
Yaay thanks Alisha! I’m sure you will love this recipe – how did it turn out? Happy new year!
Hi! Thanks for the recipe… I plan on making it this weekend, but can you make it one day ahead and keep it in the fridge and just reheat it?
Thank you!
Hi Zai! Yes absolutely – you can make this a day ahead and eat it for 1-3 days after and it tastes great! Let me know how you liked this recipe!
Our church is having a vegetarian chili cook off at the end of this month so I googled best vegetarian chili recipe and yours came up. Looks good and I hope I win. Thanks.
Oh awesome!! I cannot wait to hear how my chili recipe holds up in the cook off – you’ll have to let me know how it goes! Good luck!
I made this today. VERY good! Thanks so much!
Yaaay!! Thanks for letting me know Lana!
This looks wonderful! I didn’t see anywhere what the amount of servings is…any estimate? I’m wanting to make this for a group tonight.
Thanks Lorin! I’d say this makes 8 very healthy servings, and 10 servings if you want smaller portions. Hope that helps! Let me know how everyone likes it!
Just how many people know the secret of adding unsweetened cocoa powder to chili? I made it exactly as you said, but I added a bit more of the cocoa, as I normally would when making a veggie or meat version of chili.(Most people say, “Yuck…chocolate in chili?”) Your recipe is a winner…Very,very good.
Thank you so much Bee!! I’m totally with you on the cocoa powder – it really just gives the chili that something extra and a great smoky flavor. So happy you liked this recipe!
Can you please tell me how many people this recipe will serve?
Thanks!
I’d say this makes about 6 very healthy servings (each serving being about 2 heaping ladles of the chili). Hope that helps!
Anjali
Thank you so, so very much for this awesome recipe! Finally, I have a awesome chili recipe for myself, a definite keeper. I hosted a dinner party this past Saturday, I prepared meat chili for the meat eaters and veggie chili for me. I made yummy corn bread too. Can you believe the meat eaters where eating MY chili.
Thank you again for sharing and modifying this recipe.
Cheers,
Stacie
Hi Stacie! Thank you so much for letting me know – that’s such great news! I’m so happy you enjoyed this recipe
Love that the meat eaters were enjoying your chili too!
Just came across this recipe and am trying it for the first time – smells so good! Thanks for posting!
Oh yay!! I’m so glad – thanks for letting me know Hannah!
This was awesome made it tonight! I added Chinese broccoli as it was on sale and figured we can always use more greens! Will be making this again!
Oooh I love the idea of adding Chinese broccoli!! You can basically add any veggies to this chili so feel free to pack them in next time
So glad you liked this recipe!
I make this chili every week now – it’s a staple. Absolutely the best veg chile recipe I’ve found.
Oh wow!! That is so awesome – love that this is a staple in your home!
Making this tonight, I just tasted it, and it is fantastic!! I will garnish it with cilantro and avocado! Thanks for the recipe!!
Those are absolutely the perfect garnishes Lisa!! I’m so happy you enjoyed this recipe!
This title does NOT lie! This really is the best vegetarian chili EVER!Trust me, I have tried dozens (literally) of recipes. They always turn out bland, don’t have enough of “this” or “that”. Seems like I always had to use a ridiculous (and unhealthy) amount of salt and seasoning just to make it palatable. Not this recipe! It is so delicious. I barely added any salt to it. I made it just as the recipe states, and it turned out perfectly. So grateful to finally find a keeper for veggie chili. Thank you so much for sharing this recipe and finally ending my search for the perfect veggie chili.
Hooorayyy!! I’m so, so glad this recipe ended your search for the perfect veggie chili
Thank you so much for letting me know!!
I’m giving up meat for Lent and I made this chili as a hearty way to kick of my Ash Wednesday & 40 days without meat. It was delicious!! I am a huge carnivore and after the first couple of bites I didn’t notice the absence of meat. Thank you for sharing this, I know I will be making it a couple more times before Easter lol
Oh that’s so great! I’m so happy to hear that
Thanks Dominique!!
It is 1:30 am, I have this chili simmering away in a crock pot right now, and it is taking all of my will-power to keep from sneaking into the kitchen and scooping myself out a bowl! The only change I made to your recipe is substituting the canned beans with Rancho Gordo’s “Good Mother Stallard” “Purple Runner” and “Goats Eye” heirloom beans.
You, being from California, could most likely find them at your local farmers market. It may take a few additional hours of prep time (waiting for the beans to soak) but it is WELL worth it. Once you try Fresh heirloom beans, you’ll never want to eat canned (or the super old dried bean variety that is sitting on the supermarket shelf) again! Cooking them is a cinch, I just sauteed up some onion, garlic, and celery, then tossed the beans-and their soaking water- into the crock-pot for about 3 hours, or until they are nearly soft, then added all the rest of the ingredients. Perfect! Thanks for sharing your recipe, I can’t wait for lunch.
No seriously, I can’t. Going to tip-toe into the kitchen…
Hahaha! This was the greatest description ever – thanks for sharing it with me Kathryn
I feel like this chili would make the perfect midnight snack too. Love the idea of trying the fresh heirloom beans – I’ve never cooked with them before but you’ve inspired me to give it a shot! Thanks for the tip!
It’s TRUE! The best vegetarian chili ever! First time I made it I won first place in a chili cook-off!
Congrats Cathy!!! I’m so honored that this recipe won
Thanks so much!
anjali – made this last night – YUM!!!
Yay!! So glad you liked it Ruchi! Hope you’re doing well!
This looks lovely, will definitely be trying it!:)
Do you have a rough idea of the fat content in a serving for 1 person? And also how do you think turkey mince would fit into this?
I’d say this recipe is super low in fat – maybe just 2-3 grams of fat per serving (max) – but that doesn’t count the cornbread or any toppings you might add to the chili. I think turkey would totally work in this chili – just add it in along with the beans and cook it through! Enjoy!
What a wonderful recipe, I tried it today and it came out perfect. Added a small yellow squash and zucchini, diced, for added texture. It’s all in those spices, delicious!
Awesome!! Love the addition of adding squash/zucchini – so glad you liked this recipe Will!
So, I must say that I did try this chilli with a couple of modifications of my own. I skipped out on the chocolate, (I’m very open minded, but not fond of mole!), and when I sauteed the veggies, I sauteed them in just a bit of cooking wine.
I also added a bit more liquid to mine, and thickened it up with masa harina! If you have never tried this before, you must, it adds a whole new flavour to the chilli and this amazing consistency. I’d say that my modifications were mild enough to say that this is the best chilli I’ve ever eaten! (And to have been a once-meat-eater gone vegetarian/vegan hybrid, you know that’s an epic compliment!!) I do not exaggerate when I say that I don’t ever want to eat chilli another way again.
Oh my gosh thank you so much Amanda!! I’m sooo happy you enjoyed this recipe – and the additions / modifications you made sound fantastic! I’ve never tried masa harina before so I’m super excited to try that out soon. Thanks again!
Definitely try it, you will love it!
I forgot to mention, I added almost a table spoon of Asian chilli paste too! And ate it over rice.
Thanks for the inspiration Amanda! Asian chili paste – absolutely brilliant! Eating it with rice is actually really great – especially if you use brown rice – because then you’ll end up with a complete protein (beans + rice = complete protein
). Love it!
I’m trying to convince the hubs to go vegetarian with me and this was my first attempt at a vegetarian adaptation. So good!! It got an A+ and I can’t wait to make it again! Great recipe…passed it along to my mom too!
Hooorayy!! It’s so great to hear that you and your husband enjoyed this chili!! I hope this helps him to ease into a vegetarian diet
Thanks for letting me know Rebecca!
This is a fantastic recipe. When I first came across it, I was really impressed at how much better it sounded than the other vegie chili recipes I saw. We have made it several times now and it is definitely one of our favorite recipes. My hubby, who is not totally vegetarian, says this is his favorite chili and requests it on a ergular basis. Thanks so much for sharing.
Oh thank you so much Robin! So glad this has made it into your favorite recipes list!
I have recently had to cut meat, out of my diet due to the burning effect it has on my right side, as of late. Anyway, I’m desperate for great vegetarian recipes and was thrilled to find this one. Instead of having pain and nausea after eating, I devoured several bowls. I hope there are more as good as this or I’m going to be eating a ton of chil!
That is so great!! I’m so glad this recipe was satisfying and easy to digest for you as well
I can’t wait to hear how you like the other recipes on my site – I promise there are many more recipes that are as good as this one!
I just stumbled across this recipe yesterday – and it is in the crockpot now!! Thanks for putting up a recipe for a healthy veggie chili!!
Hooray!! I hope you loved it!
You weren’t kidding..this is the best! This has become an almost weekly dinner for us. With all the kids evening sporting events this is perfect to prepare earlier in the day (and heat up later) or slow cook in the slowcooker. My meat loving husband loves this…which is a huge score because he is not easy to please and my kids (3 years old, 5years old, 7 years old and 8 years old) all love it! Please keep the great recipes coming.
Oh hooray!! That is so wonderful Babs! I’m so glad this recipe works for your whole family
If you have leftovers, it’s also a great topping for nachos or a filling for burritos for another quick, weeknight dinner!
I want to use dry beans in place of canned (actually, I want to use dried kidney beans, and probably canned for the black and pinto beans). Can you advise how I should go about doing so for this recipe, i.e. how to prepare the dry kidney beans so they can be switched in for the canned? I have a general idea on the basics–soak overnight, boiled for 10 mins. to remove toxicity, then cooked until ready–but never done this before, esp. for your wonderful sounding recipe.
Hi Sam! So basically, what you need to do is cook the dried beans and then (after they are cooked) measure them out so you are using the same amount of beans as this recipe calls for (about 40 oz of beans). For the kidney beans, first sort through them to pick out any old/shriveled beans, stones or debris. Then rinse them well in cold, running water. Then soak them: cover with cool water, set aside at room temperature for 8 hours or overnight. Drain well. If it’s warm in your kitchen, soak the beans in the fridge to avoid fermentation). To cook, put the beans into a large pot and cover with water. Bring to a boil, reduce heat, cover and simmer until beans are tender when mashed or pierced with a fork. It’ll take about 1-2 hours depending on the beans.
Hope that helps! Let me know how it turns out!
Would you say one ladle is about 1/2 cup or 1 cup? This looks delicious (:
I’d say one ladle is about 1/2 to 3/4 of a cup! Hope that helps, and I hope you like the recipe!
Just discovered your blog yesterday…the chili was fantastic! I threw in a bunch of smoked paprika and ground coriander… yummy! Planning on trying the black bean and quinoa griddle cakes tonight… guess I’m hooked! Keep up the great work… we all need to try to adopt a more plant based diet, right?
The griddle cakes were wonderful, but I had trouble with the cakes falling apart when I turned and plated them… Had some crumbley leftovers that I piled up in a sauce pan and poured scrambled eggs over for brunch today… wow! The eggs bound everything together into an omelet sort of affair… so good!
Hi John! Aw I’m sorry the cakes didn’t hold together for you, but I am glad that you enjoyed the flavors and were able to use them in your eggs! What a great idea
Thanks for letting me know!
{ 20 trackbacks }