Recipe Corner

Ma’s on a business trip, leaving me with the run of the house and the responsibility for feeding myself. So that I have some food pre-made when I come home from class late at night this week, I’m making chili. Amy used to make this recipe for us at GU. It’s delicious, and has the added bonus of being vegetarian, so you PETA or healthy types can have ear-melting chili too. In a spirit of spreading the love, here’s the recipe.

NB: As a convention, when talking about hot peppers I spell it “chile”, as is done in Spanish. When speaking of the stew-like concotion that includes beans, sometimes meat, and lotsa other ingredients, I use “chili”.

Amy’s Vegetarian Chili

2-4 cloves garlic, minced
1 onion (big white or 2 medium yellow), diced
12 oz boca fakeburger or equivalent
1 28 oz. can crushed tomatoes
2 15.5 oz cans beans (habichuelas, great northern beans, etc), rinsed
1 medium tomato, diced (optional)
2 bell peppers, deseeded and diced
1-2 jalapeños and serranos, each, diced (optional if you’re a wimp)
1 Anaheim chile (long, fat green pepper), diced (seeds removed if you’re a wimp)

Coat the bottom of a large saucepan with olive oil. Sauté the garlic and onion together over medium heat until the onions are translucent and soft. Add the bocaburger, about 1 tablespoon more oil and stir to distribute. Add crushed tomatoes, salt and pepper to taste. Rinse and add beans and tomato (if using). Add bell peppers and chiles. Stir all together to combine. Add whatever spices you find and/or feel are appropriate, typically chile powder and cumin, but I find ground chipotle, cayenne pepper and a hint of allspice also go nicely. Simmer over low heat until it smells so good you can’t stand it, and serve, possibly with shredded cheese on top. Shredded cheese would destroy the vegan-ness of the recipe, though.

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