They show her standing there, all stylish and unruffled when in walk some tourist (surprised to say the least) standing face-to-face with Michelle Obama. The first person walks by, says hello, then another, then another, then a very portly, very unshaven man in what appears to be 30-year-old jeans and a snowmobiling parka comes in and this is what he asks her. “Do you know where Ben’s Chili Bowl is?”
I have many issues with this scenario and I don’t know which one irks me the most. Is it that he couldn’t even get a little dressed up to visit the White House? I mean even take a shower? No, I think it’s the question. Take a clue from your friends buddy, if you can’t think of anything intelligent to say, a simple hello will suffice.
Obviously I’m jealous that it was Dad Jeans who got to meet her and not me. I’m not shy about making my political views known—my child’s second word after Dada was Obama. My admiration for the Obamas far exceeds that of most people in the world and I can guarantee you that if I ever bumped into Michelle Obama I wouldn’t ask her for directions to a greasy spoon.
This post has nothing to do with the following Chili recipe other than I was thinking about chili and remembered my exasperation from the other night. Thank you for listening, enjoy the chili.
A vegan chili recipe full of black beans, chipotle chiles, and loads of fresh vegetables. Gluten free!
- 1 (16-ounce) bag black beans, rinsed
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 jalapeños, seeded and chopped
- 2 medium bell peppers, any color, seeded, cored, and chopped
- 2 medium zucchini, chopped
- 4 chipotles en adobo, chopped
- 1 (15-ounce) can diced tomatoes
- 2 teaspoons chile powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 2 teaspoons dried oregano
- 2 bay leaves
- Lime wedges, for serving
- Place beans in a large bowl and cover with water by 2 inches. Let soak overnight. (If you forget to do this the night before you can still go ahead and make the chili, it will just take longer for the beans to cook.)
- Heat oil in a large soup pot over medium-high heat. Add onion and cook, stirring occasionally, until tender and starting to brown. Add garlic, jalapeños, and cook until starting to brown. Add bell peppers and zucchini and continue cooking until vegetables are tender and starting to brown.
- Add chipotles, tomatoes (with juice), chile powder, cumin, coriander, oregano, and bay leaves. Stir to combine. Drain beans, rinse them, then add them to the pot along with enough water to cover by 2-inches.
- Bring to a boil, then reduce to a simmer and cook until beans are tender, about 2 hours. Add more water if the chili gets too thick. Once beans are cooked, season with salt and serve with lime wedges.