Make Ahead Vegetarian Chili

Prep Time: 45 minutes
Oven Time: 2-2.5 hours
Grade: B-

Make Again: No

Recipe Source: America's Test Kitchen (Season 13) 
Recipe Source: Cook's Illustrated (November 2012)

Recipe Source: Make Ahead Cook (book) 

This chili is a good vegetarian chili. But I'm not sure I want to make it again since it was a bit of work and I like Turkey or Beef chili more, and since I'm not a vegetarian, I might as well make the mean chili which is a little simpler to make and has slightly better flavor. If I was still a vegetarian though I would probably make this again.

It had good flavor and texture. It needed a little more salt, but otherwise the flavors were perfect.

It does make 8 large servings and was part of the freezer chapter, so this will feed me multiple time the next month or so once a week.

The version in the book is slightly different from the magazine version, but basically the same. It was just simplified a tiny bit in the book. They call for chili powder instead of toasting and chopping your own, and it also skips using the spice grinder for dried mushrooms. The didn't chop enough in the food processor so I got out the spice grinder anyway.

Update: I liked this less when reheating the frozen leftovers, so I downgraded the grade to a B-. It was filling and fine, but I don't think all the steps and ingredients make it anything special.