When we moved to Texas and my husband joined the faculty of Texas Christian University, we accepted the serious responsibility that came with it to follow college football. TCU's Horned Frogs are the pride of Fort Worth, and it was for one of their away games that I hosted my first-ever "football-watching party," a task that, not having ever been a sports fan, seemed somewhat exotic.
We bought plenty of Texas beer, and I began preparing a giant pot of vegetarian chili, a recipe I've made every fall for years. But the Texas crowd coming inspired me to buy a bag of Fritos to serve with it, and that was the tipping point: The compliments rolled in as they happily loaded up their bowls with chili, grated Cheddar, fresh cilantro, sour cream, red onions, and, of course, Fritos. And that is how you make a Meatless in Cowtown Frito Pie. (Fritos happen to be vegan and gluten free--and so is this recipe if you choose your toppings accordingly.)
Place the pinto beans in a colander and rinse them well, picking out any that are shriveled or otherwise unappetizing. Place the beans in a large, heavy soup pot, and add enough water to cover the beans by 3 inches. Stir in the kosher salt, and soak the beans for at least 8 hours and up to 24 hours.
After soaking, pour the beans into a colander to drain, rinse well, then return the beans to the pot. Add enough water to cover the beans by 2 to 3 inches. Bring to a boil over medium-high heat, then lower the heat to low, cover, and simmer until the beans are almost tender, about 45 minutes longer (cooking time will vary depending on the soaking time and freshness of the beans). Drain the beans in a colander and set aside.
Heat the olive oil in the large, heavy soup pot over medium heat. Add the onions and sauté until fragrant and tender, 10 to 15 minutes. Add the garlic and stir 1 minute. Stir in the chili powders and cumin, then the tomato paste. Add the stock, corn, and tomato sauce.
Stir in the prepared beans. Cover and bring to a boil, then lower the heat to medium-low and simmer until the beans are tender and the flavors meld, about 45 minutes.
Stir in a handful of chopped fresh cilantro, and serve with the remaining cilantro and additional toppings, such as grated cheese, red onion, sour cream, and Fritos, if desired.
Wine: While several full-bodied white wines would pick up on the veggie vibrancy of this chili, the addition of Fritos means something more substantial is fitting. Don't go overboard with a heavy Cabernet Sauvignon; instead a medium-bodied Syrah would hit the mark here. Try the Kiepersol Estates Syrah, which leans to the leaner side of the varietal yet still has a creamy--but not cloying--finish.
Beer: To complement the chili's earthy flavors, brown ale would be a fantastic choice. Real Ale's Brewhouse Brown Ale delivers dry chocolate and coffee flavors, with enough nut and malt notes to remain lively throughout.
Longtime friends and devote vegetarians Laura Samuel Meyn and Anthony Head joined forces on the Texas-inspired Meatless in Cowtown: A Vegetarian Guide to Food and Wine after moving to the Lone Star State. Both the former Bon Appetit editors have contributed to several other cookbooks.
Laura, who lives in Fort Worth, is currently a contributing editor for 360 West magazine. Anthony is Texas Editor for The Tasting Panel and The Somm Journal. He makes his home in Hays County, Texas.
Authors: Laura Samuel Meyn and Anthony Head
Publisher: Running Press
Penned: May 12, 2015
What's Inside: Dozens of bold-flavored vegetarian-, vegan- and gluten-free choices sure to appeal to everyone, even hard-core meat lovers. The authors put a tasty, Texas-spin on vegetarian snacks and starters (make mine Nachos with Refried Beans), entrees (gotta try Pizza Margherita with Shiner Bock Crust), sides (like Barbeque Baked Beans spicy enough that Bob will never miss the bacon!) and much more.
Forget anything fussy or formal and think home-style cooking with easy-to-find ingredients and plenty of the Mexican classics we Texans adore. As a bonus, this creative collection is sprinkled with meal-enhancing wine, beer and cocktail pairings. It's perfect for anyone craving veggies and just might make Meatless Mondays your and your family's favorite day of the week.
Time Out: 239 pages
Available: $22 hard cover at Amazon and other book retailers
You'll also enjoy:
Diet-Friendly ChitChat Bars with Fresh Lime Icing
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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