Although Friday brought another four inches of snow, the Snowpocalypse has passed us by. Whew. We really didn’t need 30 plus inches. I was expecting another weekend trapped in the house, but by Saturday morning travel was back to normal. There is still snow on the grass, but it’s off the roads. The snow came in handy a few moments ago, but more about that later.
Late in the week when we were imagining another home bound weekend, we decided to have a Super Bowl party. For two. Well, I guess there are technically five of us around here these days. Toad, the Professor, Bean, Gadget and Baker are celebrating. No one around here is particularly fond of football, but we’re not letting that stop us. A party is a party after all. I put some guacamole together and Toad made chips from flour tortillas.
You might think making chips from tortillas would be easy and you would be correct. However, if you leave those tortillas under the broiler and then get distracted, it is entirely possible that your chips will catch on fire. This is what happened here only moments ago. Luckily, Toad is a fast thinker. While I was scrambling around looking for a fire extinguisher that I REALLY thought we had, Toad grabbed the cookie sheet loaded with flaming tortillas and headed for the front yard. The front yard that is still filled with snow. It turns out that snow is the perfect substitution for a fire extinguisher. Bullet dodged man. Bullet. Dodged.
Now, we are settling in for the game with our very favorite veggie chili. I have included the recipe below. I found this on the Whole Foods website and it is most definitely a winner. We add tempeh at our house, but it’s also good without. Once the meal is over I’m not sure how long our Super Bowl fever will hold out. Neither of us really even know who to root for. Toad’s best friend from high school took Economics with Peyton Manning in college, so she’s leaning towards the Colts. I have family in New Orleans, so I’m rooting for the Saints. May the best woman….. I mean team, win!
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
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained
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.