Here on the east coast this weekend, we got a taste of spring, with unseasonably warm weather and lots of blue skies. And with nothing to do but go about my Saturday at a very leisure-friendly pace, I got a chance to remember the feeling of warm sun and fresh – not biting – air. I wasn’t the only one enjoying the break from hibernation, either. All around me, people emerged from their homes to enjoy this break from the brutal cold and snow we’ve had over the past three months, reenergizing the world around me. So for the rest of the weekend, I enjoyed the simple things in life – a teary movie, a good book, and time spent catching up with good friends.
I also learned that the very best cure for winter Sunday night blues is a giant helping of vegetarian chili, served with sharp cheddar cheese, copious amounts of cilantro, and warm cornbread. While the cornbread came from a box, my chili was a labor of love for much of my Sunday afternoon. For the recipe, click through to read on.
How did you spend your weekend? Vegetarian Chili
- 2 cans (15 oz. each) red kidney beans
- 1 tbsp. vegetable oil (I used extra-virgin olive oil, without altering the flavors)
- 1 large onion, diced
- 1 pound ground round (I used this meatless substitute instead)
- 1 can (14.5 oz.) diced tomatoes
- 1 can (TK oz.) tomato paste
- 1 tbsp. chili powder
- salt
Directions: Drain and rinse beans, while oil heats in large skillet. Add onion and beef (or substitute!), and allow to cook through. Add tomatoes, tomato paste, and chili powder, and cover. Simmer for up to 90 minutes, stirring frequently and adding water if beef starts to stick to the pan. Add the beans and season with salt.
Tags: vegetarian chili
