By: John Verlinden*/TRT Columnist—
When I was a little boy, I loved sharing jokes and funny stories with friends. I even had this book of riddles and jokes for kids which gave me lots of great material. One of my favorites was: What’s the weather forecast for Mexico? Chili today and hot tamale!
This time of year, that silly joke reminds me of one of my favorite winter foods: chili. Nothing chases the cold and warms you up like a big, piping hot bowl of that picante deliciousness. Every cook has a favorite recipe, and there are literally thousands of variations out there from which to choose. This “5-Alarm Vegetarian Chili” was a hit at our restaurant, and it remains a family favorite in our home today. It’s quick, easy, delicious and so good for you.
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 1 green pepper (finely chopped)
- 1-2 chipotle peppers (chopped)
- 6 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 28-ounce can of diced tomatoes
- 2 15-ounce cans of beans (I like black and kidney)
- 1 15-ounce can of chickpeas
- 1 15-ounce can of whole kernel corn
- 2 cups of cubed firm tofu or 2 cups textured vegetable protein
1. In a large saucepan or Dutch oven, sauté the onion, peppers, garlic and dry spices in the olive oil until tender.
2. Add all remaining ingredients and bring to a boil over medium-high heat.
3. Reduce heat to low, and cook slowly for about 10 minutes.
4. Serve with a salad or sandwich, and get ready for lots of compliments and requests for seconds.
No time to cook in the evening? Put all ingredients together in a crockpot or slow cooker before you leave in the morning. You’ll rejoice at the wonderful aroma that greets you when you return home.
Until next time – ¡Mucho Gusto!, ¡Muchas Gracias! y ¡Buen Provecho!