Vegetarian Chili(Hawk)

This is the chili you make on a weeknight when the pantry is thin and the fridge is mostly empty. Seven ingredients, two pots’ worth of effort, ready in 20 minutes. The trick is the refried beans, which break down into a thick, creamy chili base on their own. No mashing, no soaking, no long simmer. Just heat, stir, eat.

Watch the can label when buying refried beans. Many traditional brands use lard, which kicks this out of the vegetarian category before you’ve even opened the can. Look for vegetarian refried beans (usually labeled clearly) or a brand that uses vegetable oil. The recipe author’s parenthetical warning is worth heeding.

The teaspoon of sugar might look strange in a chili, but it balances the natural acidity of canned tomato sauce. Without it, the chili tastes sharp instead of round. Don’t skip it. The dollop of sour cream and raw diced onion the recipe suggests for serving aren’t garnish so much as essential. The cool tang of sour cream cuts the chili’s earthy heat, and the sharp bite of raw onion adds the crunch the soft beans lack.

Pro Tips

• Saute the onion in a little oil instead of boiling in water if you have time. Caramelization adds depth the recipe shortcut skips.
• Bloom the chili powder for 30 seconds in the hot oil with the onion. Toasted chili powder is more fragrant and less dusty.
• Top with grated cheese, crushed tortilla chips, sliced jalapeno, or chopped cilantro. The chili itself is plain enough to take any topping you want.
• Double the recipe and freeze half. It keeps for up to 3 months in airtight containers.

Variations

• Add a can of drained black or kidney beans for more body and protein.
• Stir in a half cup of frozen corn for sweetness and texture.
• Bump the heat with a chopped chipotle in adobo or a teaspoon of cayenne.