Last Chance for Chili?

The weather has been shocking lately! Not just in the Philadelphia area has it been extremely and unseasonably warm for March, but even in France, where my parents live, the weather has made everyone scratch their heads and take off their winter coats. I’ve heard from several people - bus drivers, cab drivers, store clerks - that I shouldn’t get my hopes up, and that Mother Nature often plays cruel jokes at this time of the year. I’ve been told to “expect a blizzard any day now”. Apparently the masses of tulips sprouting up in my garden have not heard this news.

What I cook and eat is affected more by the weather than any other factor in my life. When it’s cold and wintery, I crave slow cooked meals that fill my house with wonderful aromas. When it’s summer, I run towards every tomato and mozzarella salad with abandon and I look forward to every new fruit that comes into season. So, what to do right now, when it’s March but feels much more like late April or even May? I decided to cut a deal between the seasons and made a light and tasty, meatless chili, full of healthful vegetables and beans. The ingredient list is a little long, but I made it in my pressure cooker, so it was quick and easy and let me go outside to enjoy more of the beautiful weather. It hit the spot with a dollop of sour cream on top. Try it quick - it might be the last chance for chili!

Three Bean Vegetarian Chili

Serves 6 to 8

Ingredients:

• 1 cup dried black beans
• 1 cup dried Great Northern beans
• 1 cup dried red kidney beans
• 2 tablespoons olive oil
• 2 yellow onions, chopped
• 2 ribs celery, chopped
• 2 large carrots, sliced ¼-inch thick
• 3 large cloves garlic, minced
• 2 red bell peppers, chopped
• 1 green bell peppers, chopped
• 1 Jalapeño pepper, minced
• 1 teaspoon dried ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons chili powder
• ¼ teaspoon ground cayenne pepper
• 1 tablespoon salt
• 2 tablespoons tomato paste
• 1 (28 ounce) can tomatoes
• 1 quart vegetable stock
• 1 cup corn kernels (fresh, or frozen and thawed)
• 1 cup peas (fresh, or frozen and thawed)
• ¼ cup fresh cilantro or parsley
• sour cream (optional)
• Cheddar cheese, grated (optional)

Directions:

1. Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain and set the beans aside.
2. Pre-heat the pressure cooker using the BROWN setting. Add the onion, celery, carrot, and garlic to the pressure cooker and cook together over medium heat until tender. Add the peppers and spices and continue to cook for a few minutes. Return the beans to the pressure cooker and add the tomato paste, tomatoes and vegetable stock. Lock the lid in place.
3. Pressure cook on HIGH for 15 minutes.
4. Let the pressure drop NATURALLY and carefully remove the lid. Stir in the corn and peas. Season to taste with salt and stir in the fresh cilantro or parsley. Serve with sour cream and Cheddar cheese.