This is how I prepared the latest permutation of my vegetarian chili.

Prepare 1 lb carrots by slicing. Put into food processor 0.25 lb at a time. Pulse for 1-2 sec until grated, not liquefied.

Prepare 1 large white onion in the same way.

Put carrots and onion in large flat-bottomed pot along with 1-2 tbsp [?] vegetable oil, 2 tsp [?] salt, 2 tsp [?] cumin, 1 tbsp [?] chili powder, 1-2 tbsp [?] minced garlic from jar.

All measurements are approximate because I’ve given up measuring. The oil keeps the veggies from sticking to the bottom of the pot. Putting some spices in the veggies at this point allows the flavors of the spices to penetrate the veggies.

Turn heat on to a bit less than medium. My current stove’s burners are measured in the following increments: low, 2, 3, 4, med, 6, 7, 8, hi. I set the burner on 4.

Start cooking. Stir with spatula or wooden spoon so as not to scrape pot’s bottom.

Meanwhile, dice 2 peppers. I like yellow or orange because they are sweeter. Add to the cooking veggies.

Cook veggies. Stir semifrequently. Watch larger pieces of carrot and onion from imperfect food processing. Cooking is done when larger pieces of carrot are tender and larger pieces of onion are translucent. This takes 15-20 min.

Remove pot from heat when done. Let cool. Refrigerate overnight. I do this because I dislike cooking and am very impatient; I would rather do two shorter stints of cooking than one extended one. Also refrigeration overnight allows the flavors to mingle.

The next day, take out the pot and put it back on the stove. Again I put the burner on 4. Add some vegetable oil to keep things from sticking. Stir semifrequently until simmering.

Add 6 tsp minced garlic from jar, 2 tbsp chili powder, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano. Cook for about 1 min.

Add 2 cans diced salsa style tomatoes with garlic. Stir.

Add 2 cans reduced sodium black beans, drained. Stir.

Add 1 can dark red kidney beans, drained. Stir.

Add 2 regular cans corn, drained. Stir.

Simmer, stirring occasionally, for 30-60 min.

Meanwhile, heat 3.5 cups water to boiling in another pot. Add 2 cups uncooked jasmine rice. Cook until rice is all cooked and all water is absorbed. With a burner set on 4, this takes about 15 min.

Put all the rice in with all the chili. Mix it in with spatula.

This makes a whole honkin’ lot of food, about 15 days of lunches at 1 cup of food per lunch.