A Perfect Recipe for a
Snow Ice Storm.
The good news is we still have power. Though
how any power line could have stayed up after
the winds we had last night is beyond me. At
3am I woke up and thought someone was trying
to break in the door, it was the wind!
The whole house was shaking.
Having lived through a few midwestern ice
storms, we were prepared for the worst.
If we had lost power, 2 people and a dog
would have moved into my studio since it has
a gas heater. Kate and I would have slept
in the family room with our dog in front of
the gas fireplace. And anyone else who needed
to come by to warm up is welcome. I have city
water so we can still shower and flush the toilets.
Those around us with wells are not so lucky.
That meant if the worst happened we didn't
know how many we would have here. Add to
that the fact that Kate is a vegetarian and
dinner time can get a bit complicated. It has
to be vegetarian, it has to feed alot of people
and it has to be something I can make ahead
and be easy to reheat.
The solution ~ Vegetarian Chili.
Someone gave me this recipes ages ago,
sorry I don't know where it originated.
2 tabl. olive oil
1 large red pepper, chopped
1 large green pepper, chopped
1 jalapeno pepper, chopped
4 cloves garlic, crushed
1 cup vegetable stock
28 oz. can crushed tomato
14 oz. can black beans, undrained
14 oz. can red kidney beans, undrained
1 tabl. ground cumin
2 tabl. chili powder
1 tabl. hot sauce
1 teas. salt
14 oz. can spicy vegetarian refried beans
shredded Monterey Jack or sharp cheddar
Over moderate heat, add oil to a deep pot and
combine onions, peppers and garlic. Saute for
3 to 5 minutes.
Deglaze pan with broth, add tomato, black beans
and kidney beans and stir.
Season with cumin, chili powder, hot sauce and
salt. Add refried beans to thicken. Simmer
on low for 5 to 10 minutes.
Ladle into deep bowls and top with toppings.
I doubled this recipe to serve a crowd.
Serve with corn muffins.
Enjoy & stay warm.