Vegetarian Chili

(by Eileen Vorbach Collins)

(Measurements omitted, not because this recipe is a haphazard thing, but because you’re too busy for precision, and maybe you don’t like a lot of garlic. It’ll be different every time, but always delicious. And always a surprise.)

olive oil

garlic, peeled and minced

onion, chopped

green and/or red pepper, seeded and cubed

carrots, peeled and sliced

sweet potato or butternut squash cubes

large can crushed tomatoes

beans: black, red, or pinto (canned or dried and soaked overnight)

chile powder

paprika

cumin

cinnamon

optional: cocoa powder

corn or hominy for color contrast (or not)

optional: bulgur (just a little will do)

to serve: sliced avocado and sour cream or Greek yogurt

Cover bottom of large pot with olive oil.

Add garlic, onions, peppers, carrots, and sweet potato or squash.

Cook over medium heat for a few minutes, stirring often.

When sweet potatoes are softening, add crushed tomatoes.

Rinse beans until all the bubbles are gone, and add to pot.

Add spices of choice, including a bit of cocoa powder.

Add corn or hominy.

If using bulgur, steam it to soften first, then add it to the pot. (The texture will fool carnivores. They’ll think it’s ground beef.)

Cover loosely, and let it all simmer for a while.

Serve over egg noodles.

Top with avocado and a dollop of sour cream or plain Greek yogurt.

(Read Finish What's On Your Plate, the story that accompanies this recipe.)