Thank you to Ashley of the blog SouthernPurpleVegan for being today’s guest blogger. On her blog, she shares her adventures living as a Vegan in Texas, along with plenty of Vegan product reviews. I have had a hard time finding a canned chili that I like, and I’m eager to try her recommendation for a quick, hearty, and healthy meal.
Most of my life I have wanted to find the best chili that was vegetarian- friendly. As I became vegan, I found that it wasn’t easy to find a chili that was had a great taste without too much sodium. I found that Amy’s organic medium chili was the best tasting but has too much salt for my taste.
Just when I was about to give up my favorite chili due to the sodium, I found out that Amy’s came out with a lower sodium version. I had to check and see what the difference was in the sodium levels; well the sodium difference was half of the original chili. So I bought the light in sodium version of Amy’s organic medium chili.
I went home and cooked it that same night; it takes only about 5 to 7 minutes to cook on medium high on the stove. The flavors of the chili are exactly what you would want, rich and chunky but not too much. I love that it has just that right amount of spiciness to it.
But for me, chili isn’t complete without mustard – something I picked up on a recommendation from a friend back in Oregon. I would have to say that she was right, yellow mustard with chili adds a special zest to the chili. If you don’t want to add mustard to your chili it will still taste great.
Tell me, what is your favorite way to have chili?
I hope you’ll check out my blog over at southernpurplevegan.blogspot.com for more reviews of vegan products.