Make Vegetarian Chili with Cornbread Dumplings

Im currently struggling with carpal tunnel, which is hard because typing is, well, a big part of my job. Luckily its my left hand so cutting and stirring isnt unbearable. Because of my strange injury--which hopefully will go away sooncoupled with the fact that chili truly is what I love to eat regularly during fall, I bring you this fall!   I love chili of all kinds, but the one I love to make at most at home has no meat in it and is strictly vegetarian. It makes for a very light-feeling chili that wont way you down, all the while being super hearty and filling.

I wanted it to be a cross between a savory cobbler and dumplings, so I added a bit of cornbread dumpling dough on top. Another option is to completely skip the dumplings and just make the chiliits just as good!

Another thing that I love about this dish is that its FAST. Very fast. Its the type of dish you make on a weeknight when food has to hit bowls in 30 minutes flat. Im usually not the speediest of cooks but I love to make a big batch of this and reheat it throughout the week.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.