Serious Eats: Recipes
Dinner Tonight: Vegetarian Chili
I'm not sure I really have any business cooking a recipe for chili that's not only vegetarian—making it a contradiction in terms—but also pulled from Patricia Wells' The Provence Cookbook. I think we all agree that the French are many things, but chili experts is not one of them. It's more like a vegetable stew with a healthy kick of chili powder. But when you get down to it, who really cares as long as it's delicious?
This certainly is. Essentially a slew of vegetables sweated then simmered with puréed tomatoes, chili powder, kidney beans, and rice, the result is healthy, hearty, and cost almost nothing to make. The aromatic vegetables make a wonderful base for the tomatoes, while the rice carries it into a full meal.
About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.
