Peanut Chili a dish worthy year-round

Achili's worth, many believe, can be found in its "gravy," the dish's liquid foundation.

"With this vegetarian chili recipe," writes Jason Guard, aka RVA Foodie, "you'll get a soul-warming gravy that goes great with cornbread, and you'll find a uniquely memorable texture in the form of tenderized peanuts."

When I put out a call for favorite chili recipes, Guard, who maintains a food blog -- http://caramelizedopinions.blogspot.com -- came through with Peanut Chili, a recipe he discovered some years ago in Vegetarian Times magazine and has adapted over the years.

"I never make this [or any] recipe the same way twice," he said. "If there's any advice I'd give to wannabe gourmets [like me] it's to substitute ingredients if that's more convenient, use your head and what you have in the pantry, and avoid unnecessary trips to the store [those bills add up]. Necessity is the mother of invention."

The basis of this chili is unsalted, roasted peanuts. Since many vegetarian chilis are bean-based, Guard said this recipe might cheer those who love chili but don't relish reaching for the Beano.

Guard said this zesty chili is rich and filling, so small portions work nicely. It's best made a day or so ahead and re-warmed over low heat, and is a worthy year-round dish.

"Peanut chili keeps you warm in the winter and lightly satisfied in the summer," he said.

Guard, a part-time grad student, full-time facilitator of online learning and trainer of GED teachers, new dad, and self-described "social justice advocate," said one thing he's not is a strict vegetarian.

"I'm anti-dogma," he said. "I eat dairy, eggs and seafood. But I also get into raw and vegan cuisines, and I lick my fingers while grilling steak for my wife. It's anarchy, but by my rules."

Contact Bill Lohmann at (804) 649-6639 or .