I'm thinking this might just be our last chili dinner until the fall. The temperatures are still very cool, a warm veggie chili still feels good even though we are technically into spring. Jamie's veggie chili is a quick one but actually tastes like one that has been simmering for a long time. This chili is much better than my go-to veggie chili, however I did make a revision according to my taste in replacing chickpeas with pinto beans.
The side salad was a wonderful accompaniment. Kinda Caesar meets the southwest. The dressing is delicious using lime, cilantro and avocado. I really loved using seasoned corn tortillas for a much tastier version of a crouton.