Choose or Lose

In honor of the historical significance of yesterday’s election—and the increasingly colder weather here in Atlanta—I present a truly democratic dish: chili. There’s something for everyone: meat (or meat substitutes), beans (or extra tomatoes instead) and a fiery-hot spice blend (or a mild flavor). The recipe is specifically intended for the slow-cooker, but if you have a large, heavy-bottomed soup pot and some extra time on your hands to stir, you could definitely make it on the stove as well. Oh, and the list of possible toppings far exceeds what I’ve listed here, so please, exercise your right to choose!

Pro-Choice Chili with Optional Toppers
Serves 4-6

1 tbsp. extra-virgin olive oil or butter
1 small onion, chopped
3 cloves garlic, minced
1 lb. ground beef, turkey or tofu crumbles
salt and pepper
28 oz. diced tomatoes (regular, fire-roasted or Italian style)
3 cans (45 oz. total) drained and rinsed beans (kidney, garbanzo, black or pinto)
16 oz. tomato sauce
DIY spice blend (approx. 1 tbsp. of each or any of the following: chili powder, chipotle chili powder, cumin, paprika or unsweetened cocoa powder)
Optional toppers: shredded cheese, sour cream, chopped raw onion, blue corn tortilla chips or scallions

Heat the oil or butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook one minute more. Add the meat (if using) and cook until no longer pink. Season with salt and pepper, then drain and transfer to the slow-cooker.

Add the tomatoes, beans and tomato sauce and stir to combine (add the meat substitute now, if using). Add in your choice of spices and stir again. Cover and cook on high for 6 to 8 hours (taste with about 1 hour left and adjust the seasonings to taste). Serve with the toppers of your choice.