Sunday night, we made a recipe that we’ve been waiting to try again for a long time: Winter Vegetable Chili from “Food + Wine”. We used some very colorful Black Dirt Region rainbow carrots that we got from Fresh Direct (www.freshdirect.com), including the beautiful, deep, dark purple one in the photo below, to give this recipe a different look. Tony describes how this dinner came together.

We picked this recipe for a Sunday, because we knew it would probably take more time to make than we would have on weeknight, but as I got into it, I remembered that it really doesn’t take that long at all. The reason for that is simple: unlike a meat based chili, which you can cook for a very long time and it gets better and better, if you cook this too long, the vegetables will turn to mush and your chili will be ruined. This…