I tend to hate Sundays. I don’t do well with anticipation, and all day on Sunday I anticipate the start of the working week…I have done this ever since I can remember. I try to just let myself relax, but usually I dread Monday for most of the day, even when Monday isn’t particularly anything to dread. Tomorrow, though, I fly to Philadelphia, which involves getting up at 5am…bleehhh. As a distraction, I decided to load the day up with laundry, lease-signing for our new place (yay!), and marathon-cleaning the apartment. And also, chili.
Chili is a great Sunday food. It can cook all day and usually there’s enough left for dinners during the week. Here is my favorite recipe for vegetarian chili – it’s the one that most closely mimics my absolute favorite chili bowl from a food court venue I worked at while at school.
I modified it slightly because I’m a wuss when it comes to really spicy stuff, and because I can’t eat couscous:
- 1 (28-ounce) can diced tomatoes
- 4 cups reduced-sodium vegetable or chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can white (cannellini) beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 cup chopped onion
- 1 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 tablespoons dried Mexican oregano or regular oregano
- 2 teaspoons ground cumin
- 1 package of instant rice
- 1/2 cup shredded Monterey jack cheese
- Salt and freshly ground black pepper
- Sour cream
In a slow cooker, combine all ingredients but the rice, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Cook instant rice in microwave, mix into chili just before serving.
Just before serving, top each serving with shredded cheese and a dollop of sour cream.