It should not be chili and fuzzy socks weather. Alas, it is.
I made this chili a few weeks ago for some sci-fi celebs, and pulled some leftovers out of the freezer today. The day also included (not necessarily in this order): errands, editing, glittery blue nail polish, ice cream cones and Brazil. (Did you know Robert Di Niro is in it? Fact.)
So back on the day when I made this, the first guy who came into the gold room – who had that famous movie star air about him but I have no idea who he was – surveyed the spread, and when I offered up myriad vegan options, laughed and said “no, I’m going for the chili!”
Fast forward twenty minutes and he was walking out as I gave my chili elevator pitch to Michael Dorn, who’s vegan. He overheard the description of the chili and stopped, then turned around.
He: “That chili was vegan?”
He: “No way. That did not taste vegan.” (Or something of the like. I took it as a compliment, although I’m fairly certain anyone who actually was vegan wouldn’t take it as such.)
Worf chose the chili.
3 Bean & Chipotle Chili
2 onions, peeled and chopped
2 red or yellow bell peppers, seeded and chopped
2 jalapeño peppers, seeded and minced
5-6 garlic cloves, crushed
1 19 oz. (540 mL) can each black beans, red kidney beans and chickpeas, drained
1 19 oz. (540 mL) can diced or whole tomatoes
half a small can of tomato paste
2 Tbsp. chili powder
1 Tbsp. cocoa
1-2 tsp. chopped chipotle chili en adobo
1 tsp. cumin
In a medium pot, sauté the onions, peppers and garlic in a drizzle of oil over medium-high heat. Add the black beans, red kidney beans and chickpeas, the tomatoes and tomato paste, chili powder, cocoa, chipotle chili en adobo and cumin. Bring to a simmer, reduce heat and cook for an hour, or until thickened. Cool and refrigerate for up to a week or freeze for up to 6 months, then reheat the whole pot or individual servings. Top with a blop of sour cream.