By January 2020. New year and a new semester and I am in the second half of my undergraduate degree. Two semesters left after this one if I stay on pace. Dr. Ochoa has been talking to me about graduate school, about applying in the fall for graduate programs in developmental psychology or education policy, places that would pay me to do research rather than my paying to do school. She says my research record at UAB is exceptional for an undergraduate. She says I should apply to good programs. I have been looking at the applications and feeling the particular combination of awe and determination that I feel when something seems large but not impossible.
Made a pot of black bean soup this week, the second time I have made it, and it was better than the first time because I toasted the spices in the dry pot before adding the oil and beans and the depth of flavor was noticeably richer. Small adjustments. They accumulate. Every dish I make is better than the first time I made it and that trajectory is one of the things I love most about cooking. You get better. If you pay attention and try again you always get better.
Biscuit is three, approximately. She has become completely settled in Birmingham, her routines fixed, her preferences clear, her territory established. She is a cat who knows herself and her home. I find this deeply satisfying. I know what it is to not know that, to not feel settled in your space, to always be reading the environment for signs of what comes next. Biscuit does not do that. She is home. So am I.
The black bean soup I made this week is what put me in the mood to keep a pot of something warm going all semester — and this hearty vegetarian chili is the natural next step, the same principle of toasted spices and layered depth applied to a bigger, bolder pot. It has that same quality I love: you make it once and it’s good, you make it twice and it’s the thing you actually crave. It’s the kind of recipe that rewards paying attention, which feels right for where I am right now.
Hearty Vegetarian Chili
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 cup vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional toppings: sour cream, shredded cheddar, sliced green onions, cilantro, lime wedges
Instructions
- Toast the spices. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the chili powder, cumin, smoked paprika, oregano, and cayenne directly to the dry pot and toast, stirring constantly, for 30–45 seconds until fragrant. This step deepens the flavor significantly — don’t skip it.
- Sauté the aromatics. Add the olive oil to the pot, then add the diced onion and both bell peppers. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened. Add the garlic and cook for another 60 seconds.
- Build the base. Pour in the crushed tomatoes and vegetable broth. Stir to combine with the spices and vegetables, scraping up any bits from the bottom of the pot.
- Add the beans and corn. Stir in all three cans of beans and the frozen corn. Season with salt and black pepper.
- Simmer. Bring the chili to a gentle boil, then reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded.
- Taste and adjust. Taste for seasoning and adjust salt, cayenne, or cumin as needed. Serve hot with your preferred toppings.
Nutrition (per serving)
Calories: 310 | Protein: 15g | Fat: 5g | Carbs: 54g | Fiber: 16g | Sodium: 620mg