Comfort Food: Vegetable Chili

If you have ever been to Chicago in February, then you have probably experienced a cold like none other.  I convinced a friend to come visit me one year in February.  She now refuses to come back… yes, it is THAT cold.  This week we have not had a high over 10 degrees.  And that’s without windchill.  Factor in windchill and now we’re talking -10…-15…-20.  This is the kind of cold that cuts through ALL of your layers.. no matter how many you have on.

As I walk to my car at 5:45 in the morning to get to school on time, all I can think about is the warm summer months coming up.  That of course gets me thinking about the beach… which in turn leads to the horrifying thought of my white, wintertime, post-holiday body sporting one of my bathing suits.So here is my solution:  Vegetable Chili.

This chili is an answer to prayer.  Really.  It is everything I could want when the cold winter months are beginning to get old and my mind is slipping away to places like the Cayman Islands or Texas in July (yes, Texas in July)… and at the same time not adding to the nightmares I am already having about bathing suits.

Try it.

Ingredients:

  • 2 cups chopped yellow onion
  • 1 14 oz. can of chicken broth
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/4 teaspoon oregano
  • 1 lb. carrots sliced
  • 1 lb potatoes cubed (I like to use red potatoes)
  • 2 cans diced tomatoes
  • 1 15 oz can kidney beans
  • 1 15 oz can garbanzo beans
  • 1 15 oz can black beans
  • cilantro
  • sour cream

1.  Start out by combining the onions and 1/4 cup of broth in a large pot with a lid.  Cook the onions over medium-high heat — until wilted, about 5 minutes.

2. Stir in your garlic and other herbs and spices.  Add salt and pepper.  Cook for one minute.

3.  Add the remaining broth, carrots, and the potatoes.  Cover the pot and cook for 10 minutes on medium-high heat.

4.  Meanwhile, drain the liquid from the beans.  Once the potatoes and carrots are tender, add the tomatoes, and beans to the pot.  Simmer about 15 minutes.

5.  Serve the chili in small bowls. Top with a dollop of sour cream and garnish with some cilantro. Yum.


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