Improvisation is the dark comedy of cooking. Laugh, but the dish may miss the joke. Enter chili. Chili is forgiving, accommodating. Chili hides sins and transforms flaw into "character." Cooking requires a bit of improv and forgiveness, and this simple recipe appeals to a broad audience. Don't have every ingredient? Wing it.
1 TBS sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded and minced
3 garlic cloves, minced
2 TBS chili powder
1 TBS Cumin Garlic Preserved Meyer Lemon Paste
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
Chopped fresh cilantro and shredded cheese (optional)
Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the chili powder, and cumin garlic paste and stir until well combined.
Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Add salt to taste. Serve with cilantro and cheese, if desired.
Adapted from the recipe, "Vegan Chili" from Epicurious.com