The weather isn’t necessarily one of them.
Since moving back here from Michigan, I’ve been so grateful that I haven’t had to shovel any snow yet this year. I’d nearly forgotten about the persistent rain until we woke up this morning to a torrential downpour and flood warning. Yay.
Have you ever noticed that no matter where you live, people always think that the local weather is unpredictable? I spent a summer in Kuwait where it was, predictably, about a 120 degrees every day and still, we’d comment about the unpredictability of the dust.
When I moved to Michigan, people would say “if you don’t like the weather here, just wait 10 minutes”, an adage I’d heard my mom repeat since I was old enough to talk. About the weather in Oregon.
And I have a sneaking suspicion it’s not unique to Michigan and Oregon.
I guess the point is that it’s all relative. And that it’s only human to comment on the weather. So, despite moving to a city where the annual rainfall is about 5 feet, it’s completely normal that I was still surprised to wake up to rain this morning.
Vegetarian chili, to be more precise. With two kinds of beans for protein and farro for some chewiness. The best part about this chili, besides being meat free and delicious, is that it takes about 30 minutes to throw together, leaving more time to lament the weather.
Secretly though, I really love the rain. It makes eating this chili feel extra cozy.
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 jalapeno peppers, ribs and seeds removed and minced
- 2 green bell peppers
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 2 28-ounce cans diced tomatoes
- 2 4-ounce cans diced green chiles
- 1 14-ounce can black beans, drained and rinsed
- 1 14-ounce can kidney beans, drained and rinsed
- 2 cups cooked farro
- Heat the oil in a large pot over medium-high heat until shimmering. Add the onion, garlic, and jalapeno peppers and cook for 5 minutes or until the onions are soft. Add the bell peppers, chili powder, paprika, cumin, oregano, and salt and cook for another couple of minutes.
- Add the tomatoes with juices, green chiles, both kinds of beans, and a couple of cups of water. Bring to a boil and then reduce heat to a simmer. Simmer on low heat, uncovered, for 20-30 minutes.
- Add the farro and cook for another 5 minutes or until heated through.
- Serve with sour cream, green onions, and cheese.