Vegetarian Bean Chili

2 tablespoons olive oil

1 large onion, chopped

1 poblano chile, ribs and seeds removed, chopped

4 garlic cloves, minced

Coarse salt

1 can (4 ounces) diced green chiles

1 tablespoon plus 1½ teaspoons chili powder

2 teaspoons ground cumin

3 cups canned kidney beans, drained and rinsed

3 cups canned pinto beans, drained and rinsed

1 can (28 ounces) diced tomatoes, with juice

Assorted toppings, for serving

In a large Dutch oven or other heavy pot, heat olive oil over medium-high. Add onion, poblano and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes.

Stir in green chiles, chili powder and cumin; cook, stirring frequently, until spices are darkened and fragrant, about 3 minutes.

Add beans, tomatoes and their juice and 2 cups water; bring to a boil over high heat. Reduce to a simmer and cook until vegetables are tender and chili is thickened, 20-30 minutes.

Remove from the heat. Season with salt. Serve with desired toppings.

Serves six.

Variations: Top with pepitas or toasted corn or flour tortilla strips and/or queso blanco or Monterey Jack cheese. Switch up the beans (i.e., black, navy, pink), just keep the volume the same. Add 1 cup peeled, diced butternut squash or sweet potato; chopped Swiss chard, kale, or other sturdy greens; or diced mushrooms when adding the onion. For hotter chili, add 1 to 2 tablespoons minced fresh green chile, such as jalapeño or serrano.

Nutrition values per serving (without toppings): 342 calories, 7 g fat (1 g saturated fat), 57 g carbohydrates, 18 g fiber, 0 cholesterol, 17 g protein.

“Meatless” from the kitchens of Martha Stewart Living (Potter 2103)