VEGGIE CHILI

Serves 8 to 10

I used to think chili was a sad mix of beans and tomatoes. But this rich, hearty, smoky ’n spicy version is on a whole other level, and is delicious enough to hold its own on a party spread, but healthful enough to be in your weekday dinner rotation. Serve with healthy toppings, like pickled jalapeños, cilantro, avocado, chopped onion or scallion, tortilla strips, and sliced radishes. Okay, and sour cream and bacon bits – just in case.

I like putting the pot of chili right on the table, either on a warmer or a trivet, and then letting people help themselves. If you don’t love the way your pot looks, just transfer the chili to a large serving bowl with a ladle or big spoon, or set out a bunch of pre-portioned bowls on your table.

A nice touch is including a handwritten sign that describes what’s in the chili and invites your guests to load their bowls up as they please, along with smaller labels for each of the garnishes, so the spread is super user-friendly. 2 tablespoons extravirgin olive oil • 4 garlic cloves, minced • 1 medium yellow onion, diced • 1 red bell pepper, seeded

and diced • 1 yellow bell pepper, seeded

and diced • 1 medium sweet potato or 2 medium carrots, peeled and diced • 1½ teaspoons ground cumin • 1 teaspoon chipotle chili powder • kosher salt, to taste • freshly ground black pepper,

to taste • ¾ cup (6 ounces) tomato paste • 3 cups vegetable broth • one 15.5-ounce can black

beans, drained and rinsed • one 15.5-ounce can pinto beans,

drained and rinsed • one 14.5-ounce can diced tomatoes with green chilies, drained • one 14.5-ounce can diced

tomatoes • one 7-ounce can chipotle chilies

in adobo sauce, with the chilies

chopped and the sauce reserved • 2 limes, cut into wedges, for

serving

1. Heat the oil in a large pot over medium-high heat. Add the garlic, onion, bell peppers and sweet potato or carrots and cook, stirring occasionally, until all the veggies start to soften and even get a little brown, 8 to 10 minutes. Add the cumin and chili powder, and season with salt and pepper. Cook until all the spices are fragrant, about 1 minute. Stir in the tomato paste and cook, while continuing to stir until the paste turns a deep red, 2 to 3 minutes.

2. Add the broth, beans, tomatoes, chipotle chilies, and reserved adobo sauce. Stir, making sure to scrape up all those yummy brown bits at the bottom of the pot, and bring to a boil.

3. Reduce the heat to low and simmer for 30 minutes or until the liquid has reduced slightly. Adjust the seasoning to your liking and serve each bowl with a good squeeze of lime over the top.