Vegetarian Three-Bean Chili

Brrrrr

Issue 55: From Sara Kate

(photo: Aubrie Pick)

Well this morning sure packed a punch; it was 50ºF when I woke up. The first thing I did was move a quart container of chili from the freezer to the fridge for dinner tonight. I have a packed day, but want a home-cooked meal. Bullseye. 

There’s really nothing like a pot of chili to feed friends, family, and neighbors. And that’s exactly what we would make when community events were held at our cooking school: from holiday cookie swaps to election-phone-banking events. And it works for single-mom end-of-week dinners like what’s in store tonight. 

As far as it goes for a cooking lesson, there is a little bit of heat from the chili powder, so this is a great recipe to practice seasoning to taste. Start with 1 tablespoon, stir it in, then taste it and see if you want more. I also like to double or triple is and use it as a way of showing kids how easy it is to make a LOT of food: either to share now, or to pack up in freezer containers for a brisk day like today. 

The recipe below is from our cookbook which hits the shelves a month and two days from today. You can pre-order it now, and we sure would appreciate it! Stay warm and cozy, friends.