Let us hope that as we grow older, we and our recipes move to a more conscious state. This chili has its roots in the counter-culture days of the 1970's, at The Farm in Summertown Tennessee. In their little first cookbook, I found a spaghetti sauce that grew into our family's Sloppy Joe. I still enjoy it, but I've been rethinking it, too. Beans instead of TVP, lots of peppers sweet and hot, smoke from the chipotle make a very different potful, with a fresher look and taste. Then I wanted to enhance and offset its rich and spicy character, and the raitas of India came to mind -- calling on two favorite ingredients of the South West. <br />Of course, cornbread would be perfect with this, but tonight there was none, just some baby bok choy, quickly stir fried with ginger and garlic, finished with sesame oil. It was surprisingly compatible... if not Superbowl friendly. Bring on the tortilla chips!

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