Elle's Kitchen: Vegetarian Chili

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.

Vegetarian Chili

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

Toppings

shredded Monterey Jack or sharp cheddar

chopped scallions

sour cream

tortilla strips

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.