Just in case you need any reminding, Sunday is our Mah Jongg Marathon and the Super Bowl. As a public service, we are providing a Kosher chili recipe (dairy) courtesy of Esprit Events, our in-house caterer and café operator. We chose a dairy version because chili without cheese is like... a martini without an olive or French toast without powdered sugar or latkes without apple sauce or sour cream (or in the case of my husband, both).
QUICK VEGGIE CHILI
2 onions chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup chili powder
1 TB cumin
6 garlic cloves, minced
3 – 14.5 oz cans diced tomatoes
1 cup water
4 – 15.5 cans of beans – all different kinds
Salt to taste
Heat oil in a large deep pan, add onions, pepper, chili and cumin, cook until veggies have softened. Stir in garlic. Stir in all tomatoes and water. Simmer, cover, and cook for 30 minutes. Salt to taste. Add beans and simmer uncovered until chili starts to thicken, about 30 minutes.
You can garnish with a variety of delectable items – cilantro, sour cream, guacamole, some Monterey pepper jack, perhaps.
We suggest making ahead the day before and keeping it warm in the crock pot. Skip out to play a little mah jongg, and be back in time for kick-off.
Photo of crock pot found on Creative Commons.