Jalapeno Chili

Instead of feeling steadily better from day to day, as one assumes will be the natural progression of The Common Everyday Illness, I have been feeling steadily... worse. It is a rare occurrence, even when I'm sick, for me to not feel well enough to enter the kitchen. Yesterday I naively assumed that entering the second day of being under the weather would allow me to travel briefly to the grocery store in search of a few cleaning supplies, and instead I wound up sitting on the floor in the paper towel isle, feeling like I was going to faint. Needless to say, this has not been my finest week.

Comfort food, logically, has been the order of the day. I've had very little appetite, mostly subsisting on the aforementioned rice pudding-tea and random nibbles such as yogurt or steamed broccoli, but last night, for no apparent reason, I longed for chili. While this may not have been the wisest of recovery food choices, thanks to our trusty slow-cooker the feat of cooking supper didn't seem insurmountable. Since I am a proponent of the healing properties of spicy foods, I puttered about and soon put together a pleasantly spicy chili. I'm not sure if this chili really possess curative abilities, but it was certainly delicious with some cubes of aged sharp cheddar cheese poised on top...

Even better than physical nourishment at a time like this, however, are the warm words of one's friends... Thank you all so much for your generous, uplifting get-well wishes! Bolstered by your positive vibes, I know I will conquer this silly flu soon! In the meantime, I am also comforted by the simple knowledge that there is leftover chili in the fridge...

Jalapeno Chili

1 green bell pepper, chopped
1 onion, chopped
7 slices pickled jalapeno pepper, finely diced (feel free to use more or less, to your taste)
3 cloves garlic, minced
1 T olive oil oil
1 (14.5 oz) can kidney beans, drained
1 cup vegetable broth
1/2 cup hot salsa (feel free to use medium or mild if you prefer)
1 tsp cumin
2 tsp chili powder
2 cups roasted, shredded chicken OR 2 cups firm tofu, cut into 1" cubes
Reduced-fat sharp cheddar cheese and/or low-fat sour cream, for garnish

~ In a skillet over medium-high heat, saute the bell pepper, onion, jalapeno pepper, and garlic in the olive oil until the onions are limp and translucent.
~ Transfer the onion mixture to a large soup pot or a slow cooker.
~ Add the kidney beans, vegetable broth, salsa, cumin, chili powder, and cooked chicken or firm tofu.
~ Allow the mixture to simmer until the kidney beans are nice and tender and the flavors have melded pleasantly. Feel free to add more broth if the chili is getting a little too thick.
~ Serve steaming hot, topped with cheddar cheese!