It's so cold in New York! And I've picked an interesting time of year to choose swimming as a pastime. So I come home what seems like twelve hours after sundown, hair half wet, entire body shivering, about to pass out from exhaustion and body-is-icicle disease. I can barely think let alone cook, so what better than a big vat of chilli (made over the weekend) to thaw me from the inside out?
Oh! And it goes great with last week's cornbread!
Ingredients
3 tablespoons olive oil
1 large Spanish onion, diced
4 large carrots, peeled and diced
2 bell peppers, seeded and diced (optional, I hate them)
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon blackstrap molasses
1/8 teaspoon cayenne pepper
1 14-ounce can pinto beans, rinsed thoroughly
1 14-ounce can black beans, rinsed thoroughly
1 28-ounce can diced tomatoes
1 cup vegetable broth
1 cup frozen corn
salt and black pepper to taste
juice of one lemon
1/2 cup minced cilantro
Method
In a large stockpot, heat oil over medium heat and saute onions for 4 minutes. Add carrots, peppers (if using) and garlic and continue sauteing for another 5 minutes. Add cumin, chili powder, molasses and cayenne and stir to distribute. Saute 1 more minute. Pour in tomatoes, beans and broth and bring to a boil.
Lower heat and simmer for 20 minutes, covered. Add frozen corn and stir. Continue simmering for 10 more minutes, still covered. Stir in lemon juice and cilantro. Add salt and pepper to taste. Serve with a hunk of cornbread or some dairy-free sour cream.