Spicy Vegetarian Chili

Greetings from India! While Mexico and Argentina were both fabulous, this is the trip I’ve been waiting for all year. I got here Sunday morning, and since then I’ve introduced my cousins to the art of whipping my hair, feted my grandfather at his 80th birthday bash, bought a sari and embarked upon a 6-day trip to Darjeeling.

Everything has been as amazing as expected, but there’s one little thing I miss every now and then, mostly on Sundays. You see, the Redskins, after years of agonizing mediocrity (and sometimes outright awfulness) have finally righted the ship and may even make the (gasp!) playoffs. While I wouldn’t go nearly so far as to say “I’d rather be watching the game,” the thought of three consecutive missed game days have me craving football something fierce. Since I have yet to find a single bar that plays NFL games here, let’s talk about football food.

Chili is one of my favorite meals ever — it’s one-pot catch-all for whatever you have in your pantry/fridge, freezes beautifully and is stick-to-your-ribs hearty, which is much appreciated on cold nights. I’ve already got go-to recipes for both beef and turkey, but as I contemplate resolutions for 2013, I keep thinking back to a failed attempt at vegetarianism in July. While I don’t know if the new year will bring on a new attempt at eating vegetarian, I do know that with three different kinds of beans, bell peppers, carrots and tomatoes, I did not miss the meat at all in this chili. Its spicy kick warms you right up and paired with tortilla chips (and let’s be serious, a beer or two) it’s a great way to watch a game.

I’ll be home in time for Round 2 of the NFL playoffs. While I won’t say anything about who I’d like to see play (I’ve knocked on wood so many times while writing this post that I may or may not have bruised my knuckles), I know that I’ll be needing a big pot of this chili. Lucky for me, I planned ahead and froze some, a very small consolation prize on that sad day when I have to leave India.

Spicy Vegetarian Chili
Adapted from Whole Foods Market

– 2 tablespoons olive or canola oil

– 1 medium yellow onion, chopped

– 2 large carrots, chopped

– 1 medium green bell pepper, seeded and chopped

– 1 medium red bell pepper, seeded and chopped

– 3 cloves garlic, minced

– 1 tablespoon dried oregano

– 1 tablespoon chipotle powder

– 1 tablespoon ground cumin

– 1 tablespoon chili powder

– 1 large pinch cayenne pepper

– 1-1/2 teaspoons salt

– 1 28-ounce can diced tomatoes, with their liquid

– 1 12-ounce beer (I used Negra Modelo, but any darker lager will do)

– 2-1/2 cups water

– 1 15-ounce can red kidney beans, rinsed and drained

– 1 15-ounce can black beans, rinsed and drained

– 1 15-ounce can pinto beans, rinsed and drained

1) In a large pot, heat the oil over medium heat. Add the onions, carrots, peppers and garlic and cook until the vegetables are softened, about 10-12 minutes.

2) Add the oregano, chipotle powder, cumin, chili powder, cayenne and salt. Stir to blend. Add the tomatoes, beer and water. Simmer uncovered on low heat for 45 minutes.

3) Add the beans and simmer for an additional 30-45 minutes. Serve topped with green onions, tortilla chips, sour cream or cheese, if desired.