vegetarian chili with homemade cornbread

Makes about 6 servings

This chili is very straightforward. There’s a bit of vegetable prep, and the rest is about as challenging as opening a few cans. But it tastes thoroughly, comfortingly homemade, especially if you serve it with scratch-baked cornbread. (Make the cornbread first, and then start the chili once the bread is in the oven.) As long as you stir it occasionally, you can’t really overcook this chili. It gets richer and deeper the longer it simmers, and it’s even better when you reheat it. So make a big batch, and refrigerate or freeze the extra in a tightly covered container. (Freezing it in individual serving-size containers or resealable freezer bags can be very convenient for future spontaneous dinners.)

This chili recipe is vegan. (But not the cornbread.)

2 tablespoons olive oil

1 medium red or yellow onion, minced

2 tablespoons chili powder

2 teaspoons ground cumin

¾ teaspoon salt

1 medium carrot, diced

1 medium stalk celery, diced

1 tablespoon cider vinegar

1 tablespoon minced garlic (about 3 good-sized cloves)

1 small bell pepper (any color), diced

Three 15-ounce cans red kidney beans (about 5 cups cooked beans)

One 28-ounce can crushed tomatoes

One 15-ounce can diced tomatoes

Up to ¼ teaspoon freshly ground black pepper

Cornbread (recipe follows)

1. Place a soup pot or a Dutch oven over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion, chili powder, cumin, and ¼ teaspoon of the salt. Cook, stirring occasionally, for about 5 minutes, or until the onion softens.

2. Stir in the carrot, celery, and remaining ½ teaspoon salt, and reduce the heat to medium-low. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are very soft.

3. Add the vinegar, garlic, and bell pepper. Cook for another 5 minutes, stirring often. Meanwhile, set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain.

4. Add the beans and the crushed and diced tomatoes (with all their liquid) to the pot. Bring to a boil, then turn the heat all the way down to the lowest possible setting. Cover the pot with the lid slightly askew and simmer gently, stirring occasionally, for 15 minutes.

5. Grind in some black pepper to taste, and serve hot, with the cornbread alongside.

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GET CREATIVE

• For four-alarm chili, add a big pinch or two of red pepper flakes along with the onion. You can also pass a shaker of red pepper flakes at the table so people can add their own.
• Top each serving with a dollop of sour cream or yogurt; some grated Cheddar, jack, or pepper jack cheese; a spoonful of salsa; finely diced red onion; and/or some minced cilantro and/or parsley.
• Garnish with Peppy Pepitas (Chapter 8: Party Snacks).
• Add up to a cup of pitted black olives along with the beans.
• Substitute 1 can of corn, drained (or 2 cups frozen or fresh corn kernels) for one of the cans of beans.
• Stir in a tablespoon of Dijon mustard along with the vinegar for extra-tangy flavor.GET CREATIVE
  • Add up to ½ cup canned, frozen, or fresh sweet corn kernels to the batter.
  • Add one 4-ounce can diced roasted green chiles (spicy or mild, depending on your taste) to the batter.
  • Add ½ cup (packed) grated Cheddar cheese to the batter.