The weather has made a big change becoming cooler and the wind picking
up. It rains frequently putting dampness deep into your bones. And snow last
night!!! It looked so pretty, but I’m only going to have those thoughts for the
few first snowfalls, then it’s ‘Oh not more snow!’.
With this chilly weather I’ve been in soup mode and made a nice pot of
chili. I think another one is in this week’s plan. The recipe can easily be
doubled or tripled then put into small containers for an easy lunch or dinner.
It’s sure to warm your insides.
Chili
Serves 4
45 minutes
2 cups vegetable stock
1 cup each diced carrots, celery, green pepper, and mushrooms
1 small onion, diced
2 cloves garlic, minced
1 tbs oil
2 cups kidney beans (canned)
2 cups chopped tomatoes (canned)
¼ cup tomato paste
1 ½ tsp each ground cumin, basil, and chili powder
½ tsp black pepper
3 bay leaves
*There’s no need to add any salt as there is usually enough from the
canned tomatoes and beans
In a large pot sauté carrots, celery, and green peppers with the garlic
and onion in oil. Stir in beans, tomatoes, stock, tomato paste, spices, and bay
leaves. Bring to a boil. Add mushrooms then reduce heat and simmer for 30 mins.
