I really don't care about either of the teams playing in today's Super Bowl, so I can't get that excited over it. However, the weather was something to be happy about, as the temp is currently over 50 degrees F, making scenes with snow increasingly rare (at least until Tuesday).
On the other hand, Super Bowl or not, a nice bowl of chili, which can be whipped together in record time, is always a tasty meal choice which can be made with ingredients that you may already have on hand.
Quick Meaty Veggie Chili (serves 4)
1 tsp. canola or other vegetable oil
half a green bell pepper, chopped
one small onion, chopped
another tsp. canola oil
6 oz. (half a bag) of Morningstar brand veggie crumblies
1 tsp. chili powder, plus more if desired
dash chipotle powder (optional)
dash smoked paprika (optional)
16 oz. can pinto or black beans, opened (but not drained)
16 oz. can diced tomatoes, opened (but not drained)
salt to taste
In a small pan, heat the first teaspoon oil over medium heat, then add green bell pepper and stir around until softened, then add the onion. Stir over the heat until it, too, is soft. Microwave the crumblies for 60 seconds, then set aside.
In a dutch oven or other large casserole, heat the second tsp. oil over medium heat, then add the crumblies, bell pepper, onion, and the chili powder (and the other two spices, if using), then stir for a minute. Dump the beans and their liquid into the mixture, stir, then add the diced tomatoes with their liquid and stir. Add salt if desired, and/or more chili powder, if stew still needs a kick. Stir occasionally, until heated through.
Serving suggestion: Nice with chopped avocado on top. Serve alongside corn-based carbohydrates such as cornbread or tortilla chips/strips.