Page 247 - Pie Squared

Serves 12 to 15

This hearty vegetarian version of the filling for my chili Frito slab pie
will please even the carnivores. It’s spicy and nuanced and full of

texture. Carefully chop all the vegetables to the same size (½-inch
dice is my preference) to make sure every bite has a bit of this and a
bit of that.

Sour cream or Mexican crema

Fresh or pickled jalapeño slices

Hot sauce

VEGETARIAN BLACK BEAN CHILI

3 tablespoons neutral oil like safflower, canola, or grapeseed

1 medium onion (142 g), diced (about 1 cup)
1 sweet potato (225 g), peeled and diced (about 1½ cups)

2 zucchini (225 g), peeled and diced (about 1½ cups)

1 (15-ounce) can black beans (425 g), rinsed and drained (about 2 cups)

¾ cup (180 ml) water

2 tablespoons tomato paste

1 tablespoon chipotle in adobo, adobo sauce only

2 teaspoons chili powder, (ancho chile powder, if available)

1 teaspoon kosher salt

½ teaspoon smoked paprika
½ teaspoon ground cumin

¼ teaspoon ground cinnamon

½ cup (50g) chopped scallions, white and green parts (about 4)

2 tablespoons cilantro, finely minced

Over medium heat, warm oil in a large, wide skillet with straight
sides. When the oil begins to shimmer, cook the onions until