I'm pleased to announce that two major developments have happened in the past few weeks, both of which I feel the need to mention to my readers.
Development One: It snowed. Yes, after weeks (no, who am I kidding, months!) of 50-degree weather and incessant talk about global warming and the end of the world, Tufts saw snow: wet, slushy, gross snow that laced our lawns and sidewalks for a couple of days. Don't get me wrong, I love the snow — I mean, jeez, considering this past winter it was almost a welcomed novelty — but after the first … oh, I don't know, half-hour, I was already sick of it. I dreaded walking up the hill to Olin because, forgetting about the muddied boots, the soaking wet coat and the frozen, ashy hands, all I wanted to do was stay in my pajamas with a hot cup of coffee and watch movies. It's what the snow does: it makes me cozy and lazy all at once.
Development Two (the more important one): I have become vegetarian. No, it's not a matter of ethics or that I, in a state of madness, sold my soul to PETA. The reason is Lent.
I come from a fairly devout Catholic family. To put it into perspective, one grandmother used to go to Mass almost every day and the other is a Eucharistic minister that has attended Saturday evening Mass for as long as I can remember. So, in the spirit of Lent, the sacrificial period of the Christian calendar we currently find ourselves in, I usually put myself up to big challenges. One year I gave up Facebook (which, let me just say, was horrible, because my birthday happens to fall during Lent. Imagine opening up Facebook after Easter and seeing over 200 notifications … oops). Another year it was junk food, forcing me to say goodbye for 40 days to favorites like Reese's Peanut Butter Cups and Cheez Doodles.
This year, no more chicken, no more beef: Meat has been eliminated from my diet.
At first I was really nervous and apprehensive about this decision. Would I really be able to last without a chicken cutlet or spaghetti and meatballs for 40 days? And what the heck was I going to replace these proteins with? Nuts? Eggs? Tofu? Gag me.
But then I actually took a look at my overcrowded pantry shelves and noticed one ingredient that's not only a good source of protein, but something I can't seem to get enough of: beans!
On Saturday night, given the poor weather, my best friend Sasha and I embarked on a vegetarian chili recipe that is incredibly easy and, after two bowls, becomes the perfect winter warmer.
Ingredients:
1 tbsp. vegetable oil
Half of an onion, diced
½ cup of diced yellow bell pepper, and ½ cup of diced green bell pepper Note: most supermarkets sell bags of bell pepper strips in the frozen-foods section … easier and less expensive!
½ tbsp. of garlic, minced
1 tbsp. brown sugar
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. oregano
2 cans of stewed tomatoes
2 cans of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 can of pinto beans, drained and rinsed
Salt and pepper to taste
Heat the oil in a saucepan on medium-high and, once hot, add the onion, peppers and garlic and sauté until the onion is golden-brown. Add the brown sugar and remaining ingredients. Cover the pot, reduce the heat, and let simmer for a half-hour.
Serve while hot and preferably with cheddar cheese.
It's easy, satisfying and meat-free: a perfect trifecta.
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NikiKrieg is a senior who is majoring in Italian studies and history. She can be reached at Nicole.Krieg@tufts.edu.
