As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
I used to think chili had to have meat in it to be interesting. I figured the slow roasted beef in my recipe provided the stew’s deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own complex flavors that were just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four.