It’s based on this vegetarian chili recipe by Cookie and Kate, from which I then concocted this recipe.

In a big flat-bottomed pot, heat oil on medium with lid on.

Then add one diced yellow pepper, a WHOLE diced white onion, A BUNCH OF diced carrots [2 CUPS?]. Cook until veggies are tender and onion translucent, 7 to 10 min.

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 reduced sodium black beans in juice, 1 can reduced sodium dark kidney beans in juice, 2 CANS jalapenos, 1 REGULAR CAN corn, 1 can diced SALSA STYLE tomatoes with garlic, and SALT. Stir.

Wait till the chili comes to a low simmer [blorp blorp] on medium. Simmer for 30 min.

Modifications from last time: Added a whole onion instead of half. Added more carrots. +2 tsp minced garlic. 1 tbsp smoked paprika instead of 1.5 tsp. +1 can black beans. 1 regular size can corn, not small can. Salsa style diced tomatoes because they’re cut smaller. Added salt at the simmering stage.

Results: I mixed half of this with rice and immediately took it for a week’s lunches. I froze the other half. As of July 15th, I just finished the first half after 6 days of lunches. It had a satisfyingly thick mouthfeel, robust flavors, and plenty of burn from the chili powder.

This evening, I thawed the other half, cooked rice, and mixed it in. Then I sampled the second half. Hooo-whee! The heat of the chili has intensified over time, and all flavors have coagulated, creating a thicker, more umami chili. It’s definitely going to be better the second week!!