I just started a new job and I’m thrilled to not be working downtown for the first time in almost four years! For a long time I had been dreaming of the day that I would not have to brave the crappy commute, the depressing streets surrounding the stock exchange, and most of all, the lack of decent lunch options. In fact, I ate at the same soup counter day after day, and I only got one type of soup – the three lentil chili. you’d think I’d be sick of it after four years, but I found myself missing it yesterday, and decided to whip up some chili of my own.

Chili is a superfood – full of vegetables and protein and very filling, but without a lot of fat and absolutely vegan (unless you add some dairy later). I like mine tangy, spicy, and just a little sweet – all at the same time. A good chili begins with a large, sturdy pot with onions and garlic caramelizing in some olive oil on the bottom with some salt and ground black pepper.

My chili involves a few types of peppers. I like bell peppers (I used red and green, but any combination works great) because they provide nice flavor and balance to the chili, and I use Jalapeños for the heat. Be sure to remove the seeds of both before chopping. The bell peppers need to be cut into larger pieces (no bigger than an inch on any side,  and the jalapeños should be diced as small as possible.

Add the peppers to the pot with the onions and garlic and sautee for 15 to 20 minutes on medium to high heat. The goal is to get the peppers nice and soft without burning anything.

I prefer veggie chili to be very heavy on the tomatoes. I use two large cans of organic chopped tomatoes and I highly recommend the Muir Glen brand (the ones in the picture) if you can find them, since they are fire roasted and add a lot of flavor.

On the issue of corn in veggie chili I am emphatically pro-corn! I am also, however, very much anti-canned corn. For this batch, I decided to use two ears of hot house corn, which frankly, sucks. Maybe frozen corn is the answer? What a paradox that chili – a delicious winter food is enhanced by corn – a food that  is only at its best during the month of August (at least for on the East Coast).

Once the tomatoes and corn have gone into the pot, be sure to add salt and fresh ground pepper to taste. This is also the time to add the spices and white basalmic vinegar, which is the secret to tangy, yet not overpoweringly acidic chili.

Once the tomatoes and corn have gone in, it is time to add the spices. I opt for a whole lot of chili powder because it gives it flavor without bite and lends a nice color to the chili. I also like cumin in my chili, but that is a personal preference. Add the ground red pepper a little at a time depending on the heat that you are going for. Adding beer only helps if you want more liquid and nostalgia or testosterone – in veggie chili, I really don’t see the point and didn’t actually added it to this batch – it just looks badass in the picture.

In my recipe, the beans come last. This time, I used a can of Goya black beans and a can of Goya chickpeas. Under usual circumstances I would have planned ahead and soaked dried beans overnight, but that was not in the cards. Either way you should end up with approx. 1 and 3/4 cups of each type of bean. Be sure to rinse them (especially if they come out of a can) and then add them to your chili pot. Let the whole thing simmer for at least ten minutes (or longer if you want to cook off some of the liquid).

And there you have it. Delicious, protein rich, vitamin heavy, delicious, and vegan – until you add the sour cream and cheddar, which are optional (no really!). This one pot will provide about 8 meals. It did the trick and made me stop craving the chili that I used to get at my job downtown, and now I happily commute to Brooklyn.

Veggie Chickpea Chili

2 cans of organic, fire-roasted diced tomatoes

1 green bell pepper

1 red bell pepper

2 Jalapeño peppers

4 cloves of garlic

1 large onion (white or yellow)

2 ears of corn cut from the cob (or 1 12 oz package of frozen corn)

olive oil

salt and ground black pepper

2 tablespoons ground red pepper (or to taste)

4 tablespoons chili powder (or to taste)

1 tablespoon cumin (or to taste)

1 and 3/4 cups chickpeas

1 and 3/4 cups black beans (or other bean of your choice)

1/4 cup white balsamic vinegar

Sour cream (optional)

cheddar cheese (optional)