I got rained on twice today. Getting rained on is one of my most-least favorite things about adulthood.
I dislike it more than chatty women on Monday mornings. Twice.
So, I wanted to make something that would warm up my toes and ask for my forgiveness.
I used to make a chili with those weird soy crumble things that horrified every meat-eater I ever convinced to try it.
To avoid using such a product, I tried to think of a new way.
Here it is, to the best of my memory:
- 2 bell peppers
- 1 medium onion
- 2 garlic cloves
- 2 28 oz. canned diced tomatoes
- 1 14 oz. can tomatoes
- can black beans
- can dark red kidney beans
- can light kidney beans
- A sprinkling of lima beans, for color
Fire roast bell peppers directly on stovetop until bubbly black bits show. (Use metal tongs and be careful! YOOOOW.)
Roughly chop and pulse with salt, pepper and Adobo spice in food processor.
Saute chopped onion and two garlic cloves in liquid until translucent and perfumey. (I used the tomato liquid from one of the cans I opened, but water or vegetable broth would work, I bet.
I called Adam at this point to pick up a bottle of red wine on his way home to deglaze. He called me back, stuck waiting at the pharmacy and told me to try beer. Deglaze pan with Bud Light and finish a school night beer : )
I also added some pepperocini liquid and hot sauce because I was worried it wouldn’t be spicy enough.
Cook until most of liquid has disappeared.
Add pepper mixture and combine.
Add tomatoes and beans and simmer for at least 20 minutes.
I sometimes have to add water and sometimes have to take some out. Just watch it.
Finally, I topped with tofu croutons – a spur of the moment decision to roast these in the toaster oven with chili powder!
I had a bowl and a half. Please enjoy the next time you run screaming through the farmers’ market parking lot because you’re getting rained on.