Best Chili Yet

`2 Tbs olive oil

1.5 cups chopped onion (white)

1 red bell pepper, chopped

2 Tbs minced garlic

1 medium jalapeno

1 medium zucchini, diced

2 cups corn kernels

1 pound boca crumbles (alternatively, portabello mushrooms)

2 Tbs chili powder

1 Tbs ground cumin

1.25 tsp salt

0.25 tsp cayenne

2 Tbs Oregano

“4 large tomatos, chopped” (one jar Carmen’s preserved tomatos)

0.5 can chopped green chilis

3 cups canned black beans, rinsed (~1.5 cans)  (Supplemented with ~0.5 cups chili beans)

1 (15oz) can tomato sauce

1 cup veggie broth

Accompaniments (Corn Bread, Cilantro, Green Onions, Rice, Sour Cream—as you see fit)

Foolishly think that you can handle cooking two meals at the same time and clean up the kitchen as you cook.

In large pot, heat oil over med-high heat.  Add onions, bell pepers, garlic, jalapeno.  Cook, stirring, until soft (~3 minutes)

Get distracted chopping food for some other dish.  Swear, and quickly return to chili.

Add Zuchini, corn, and crumbles.  Cook, forgetting to stir occasionally, until frozen stuff is thawed and heated, about 15 minutes.  Second-guess yourself and think you should have used a bigger pot to allow crumbles to brown.

Drink beer while doing some dishes.  Realize you’ve forgotten about the chili.  Swear.

Add Chili powder, cumin, saly, cayenne, oregano.  Stir to mix with other ingredients well.  Revel in how completely awesome this meal smells.  Remember that you were cooking two meals, and forgot about the other one.  Swear profusely.

Add tomatoes and green chilies.  Stir well.  Add beans, tomato sauce, vegetable broth.  Stir well and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.  Smell burning.  Freak out that your chili is boiling to hot.  Realize that the other meal you’re cooking has been burning for 20 minutes.  Swear.  Finish dishes.  Drink beer.