Join the Love & Lemons Cooking Club Challenge this month! It's easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our October challenge today with our vegetarian chili recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is October 31!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
October’s Recipe: Vegetarian Chili
We launched the Love & Lemons Cooking Club in October 2020. It’s officially 6 years old this month!! Throughout all our previous fall and winter challenges, we’ve never made my vegetarian chili. We’re changing that now!
This spicy, smoky chili is perfect for fall game days or a hearty weeknight meal. It’s vegan and gluten-free, so everyone can join in this month—no modifications required!
I think half the fun of this recipe is the toppings. I love it with a dollop of Greek yogurt, pickled onions, jalapeños, and cilantro, but cheddar cheese, crushed tortilla chips, sour cream, and more would be great here too. Let me know what you put on your bowl!
- A quick note on spice level: As written, this recipe is spicy, thanks to canned chipotle peppers in adobo sauce. If you’re sensitive to spice, reduce the heat by cutting back on the chipotles or leaving them out.
Get the recipe:
Enter the October Challenge
Want to enter? Here’s what you need to do:
- Make our vegetarian chili recipe sometime in October.
- Comment on the vegetarian chili blog post by October 31.
- For a bonus entry, send a photo of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out about next month’s recipe!
I’ll randomly select a winner and share some of your photos in early November.
Last Month’s Recipe
Last month, we kicked off fall baking season by making apple crisp! I loved hearing how many of you enjoyed this recipe for dessert AND breakfast. For anyone who ends up with leftovers next time: your fellow Cooking Club members recommend finishing them the next morning with Greek yogurt. 🙂
Thanks to all who joined in! Here are some of your photos:
And congrats to our winner Natalie!:
To Recap
Enter the October Cooking Club Challenge by…
- Making my vegetarian chili sometime in October.
- Leaving a comment on the vegetarian chili blog post by October 31.
- Sending a picture of your chili to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
