Over-The-Hill Veggie Chili With Southwest Raita

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   ["Soak the chipotle in boiling water to cover. When it is soft, save the liquid, remove the stem and seeds of the chile and mince finely. (You can use a canned chili in adobe instead.)", "Chop the onion into good sized pieces, like 1/2"" chunks. Slice the sweet peppers into similar size pieces. Finely mince the serrano chile.", "Use a good sized heavy pot, at least 3 quarts. Over medium heat, saute the onions and peppers in the oil, stirring off and on until they are soft.", "Mix all the seasonings together, and add to the vegetables with the bay leaves.. Stir briskly until they are evenly distributed and roasted a bit -- it will smell great! Keep the heat at medium and do not scorch.", "Add the soaking liquid from the chipotle, beans, and tomatoes -- with enough of the liquid from the tomatoes to give a 'saucy' body to the mixed ingredients. Bring to a boil, reduce heat and cover. Maintain an active simmer for 1/2 hour. Stir occasionally and add more of the tomato liquid as needed. Check the seasoning. Let it rest for at least 15 minutes to give the flavors time to mellow. Serve in wide bowls.", "SOUTH WEST RAITA -- Mix cilantro, avocado and yogurt. Serve with the chili.", "*About the tomatoes -- I tend to use what ever I have in the pantry, but my first choice would be either diced in puree or whole -- which would need to be hand chopped. There are excellent choices available. Just hold back some of the liquid to account for that variable -- if the liquid seems too thin, reduce it separately before adding it to the pot. You can always put a little water in if it is too thick."]

* Per serving · 4 servings · Values may vary.