As you would expect, Alaska is cold and snowy in the winter. This winter has been exceptionally cold and snowy — over fifty inches this month and it’s not even the 15th!
This kind of weather begs for comfort food. My first choice is mac and cheese, but it isn’t the healthiest option. Luckily chili is nearly as good (especially when you add a grilled cheese sandwich on the side).
This is a spicy vegetarian version that earns high marks from vegetarians and tobasco-lovers alike.
1 big can of dark red kidney beans (organic)
1 regular sized can of red kidney beans (organic)
1 regular sized can of chili beans (organic)
1 large can of Muir Glen diced tomatoes
1 regular can of Muir Glen fire roasted tomatoes
1 regular can of Muir Glen no salt added diced tomatoes
1 small can of chopped jalapenos
1/2 large white onion, chopped (not too fine) (organic)
1 green bell pepper (organic)
2 hands full frozen corn (organic)
2 tbs chipotle tobasco sauce
2 tbs olive oil
How I made it:
In a big soup pot, pour olive oil and bring to medium-high heat. Add onion, cook until golden brown. Add bell pepper and cook 3 minutes. Add tomatoes and stir together. Drain, rinse, and drain the beans before adding to the pot. Stir together. Add at least 1/2 the can of the jalapenos, more if you can handle it. Stir some more. Put the lid on the pot and cook for 20 minutes on medium heat (stir occasionally). Add frozen corn, stir together, and cook for 10 more minutes. Add chipotle sauce to taste, stir some more. Cook covered for another 5 minutes (or however long it takes to make a grilled cheese).
Serve with a dollop of sour cream and a big glass of milk (milk cuts the heat!).
YUMMY!! I made a huge pot thinking I’d freeze a bunch for later, but folks went back for seconds and more seconds so there was barely enough for lunch today.
For next time:
Unfortunately, my chili is never the same twice. Even if I followed these instructions to the letter, it would somehow be different. That’s okay though — it’s still good.