Veg Chili for your Superbowl

I know that technically many people say that if there are beans in it, it's not a chili. BUT for us vegetarians, that means that we'd basically have seasoned tomato sauce. This is a really good recipe, and I'm sure if you were dying for some meat you could throw some bacon/pork/beef/sausage in it and it would be grand. But it's pretty grand how it is in my opinion. Thanks, Whole Foods!

Serves 6 to 8

Ingredients

2 tablespoons olive or canola oil 
1 medium yellow onion, chopped 
1 large carrot, chopped 
1 stalk celery, chopped 
1 medium green bell pepper, cored, seeded and chopped 
1 medium red bell pepper, cored, seeded and chopped 
3 cloves garlic, finely chopped 
1 to 3 tablespoons finely chopped chipotles in adobo 

1 tablespoon dried oregano 
2 teaspoons ground cumin 
1 tablespoon chili powder 
1 1/2 teaspoons salt (if you use kosher salt, consult here)
1 (28-ounce) can diced tomatoes, with their liquid 
3 cups cooked red kidney beans, drained (2 15 oz cans)
1 1/2 cups cooked black beans, drained (1 15 oz can)

Method

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

**Putting just some cut up avocados instead of green onions/sour cream on top of this is SO good. 

**Eat it with tortilla chips (scoops)!

**Also, when you buy chipotles in adobos, they come in a can and even the smallest can comes with a lot of chipotles. You can put the leftovers in the fridge OR you can put all of them in a food processor/blender (or just cut them all up really small) and then measure out tablespoon or teaspoon sizes and wrap each of the teaspoons/tablespoons in a bit of saran wrap and put them in the freezer. Then, you can add them to whatever meal you're making whenever you want them! They'll probably stay for at least 3 months months in the freezer. 

Mama Leone's Chicken Soup

One of the ideas that prompted me to want to blog with all of you was to actually get more recipes. Not only would this allow me to think of you all while working in the kitchen, but would certainly diversify my appetite. I tend to get into ruts with my cooking when I should be broadening my horizon!

Anyways, my friend Noah brought this soup to class one day in the Fall term and I could smell it from the other side of the building. I have a terrible sense of smell. It was that good! I made it once last Fall, and I made it again on Friday with my friend Barbara. It was quite delicious the second time too.

I present: Mama Leone's Chicken Soup
(P.S. Props to Jess posting twice in two days! It made me want to do more!)

Makes 15 cups

1/2 pound boneless, skinless chicken breasts

2 teaspoons kosher salt, plus extra for chicken breasts (divided)

1/2 teaspoon black pepper, plus extra for chicken breasts (divided)

2 tablespoons vegetable oil

3 tablespoons butter

1 medium onion, diced

3 stalks celery, diced

1 tablespoon minced garlic

1/2 teaspoon dried tarragon

1/2 teaspoon dried oregano

2 teaspoons sweet Hungarian paprika

1/2 cup plus 2 tablespoons all-purpose flour

8 cups chicken broth

1 14.5-ounce can diced tomatoes in juice

3/4 cup whipping cream

2 cups thinly sliced fresh spinach

Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool. When cool enough to handle, dice the meat and set aside until needed.

While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes. Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil. Add the tomatoes and cream. 
(I added about a half of a can tomato paste to give it more color)
. Reduce heat and simmer for 20 minutes. Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.