Three Bean Vegetarian Chili

Last weekend, for the life of me, I could not figure out why the Food Network airwaves were dominated by recipes for wings, blue cheese, chili and other similar fare. It didn't even occur to me that the Superbowl was taking place this weekend- and, embarrassingly, I couldn't have even told you who is playing in this year's game.

What I was keenly aware of, however, was the impending enormous snow storm that was predicted to - and has in fact- blanketed the Washington area with 2 feet of snow.

And so if you are going to be hibernating from the snow for a few days - and take note, DC, because I hear that another storm is in the works for this week- you better start to do your food planning asap, taking into account the insanely long pre-storm supermarket lines that you will most definitely want to avoid.

This chili is certainly the sum that is greater than its parts. On their own, these ingredients are simple canned staples that when combined together, form the perfect chili texture, consistency and taste. This was just what we needed for a night indoors with a movie, or a blizzard or when the store shelves are empty....or all of the above.

Three Bean Vegetarian Chili

1 tablespoon vegetable oil
1 large onion, diced
1 15 ounce can of vegetarian refried beans
1 15 ounce can of black beans, rinsed and drained
1 15 ounce can of kidney beans, rinsed and drained
1 15 ounce can of whole kernel corn, rinsed and drained
1 28 ounce can diced tomatoes
1 dried chipotle pepper, reconstituted in hot water, diced
(I was also considering throwing in 1 can of diced green chilis- either will do, just use one or the other and not both)
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons unsweetened cocoa
1 cup water
Salt and pepper
Sliced green onions and grated cheddar cheese, for garnish

Heat vegetable oil in a large pot. Add the onion and saute until tender. Add the beans, corn, tomatoes, water, and seasonings. Bring mixture to a boil, then reduce heat and let simmer for about 30 minutes. Season with salt and pepper and top with green onions and cheese. Makes 6-8 servings.