Improvisation is the dark comedy of cooking. 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