A “Chili” Kind of Day

From crisp fall days to snow and sleet - Minnesota does not disappoint. I woke up this morning to cold, wind, rain and sleet on my walk - definitely gets the blood flowing. On a happier note Dan’s daughter Alona and her betrothed Nate have set a date - the wedding will be on June 3rd - we’re so happy and excited for them. Lots of great adventures ahead for everyone.

I’ve been eyeing my garden in hopes that the last 2 butternut squash will ripen but today I made an executive decision to pick them (during the rain, sleet and snow) and hope they ripen. If they don’t well the other 12 squash won’t be able to become acquainted with them - but I doubt they will care. 

If you’ve read my blog or you know me, you know that Fall is my favorite time of year - root vegetables, pumpkin, crusty french bread, a glass of wine, a fire and a good book set my evening on the right path. Tonight Dan built an awesome fire and we feasted on a batch of chili made with peppers and tomato sauce (a delicious and spicy red and green tomato sauce) made with ingredients from our garden. 

Two things; there is no such thing as too many onions and spicy is good - but not the kind of spicy that burns your mouth, the kind of spicy that is flavorful. I’d like to tell you I have a recipe for my chili but I don’t - every time I make it, it’s different. A lot of that comes from the ingredients I have on hand, the freshness of the spices and of course my mood. 

Some days I’m feeling spicy some savory and some sweet (but not in chili of course)! This go around I wanted spice, not that kick ass spice that makes you sweat but the kind that warms you and in this go round I achieved it - score!

Ingredients:

2 medium to large onions diced

1 red pepper - chopped

1 orange pepper - chopped

3 small poblano peppers - chopped

1 can black beans - rinsed and drained

1 can white kidney beans - rinsed and drained

1 can chili beans (beans and liquid)

2 large carrots, peeled, chopped and microwaved until soft

3 - 4 cups tomato sauce - I used the sauce that I made from the red and green tomatoes in our garden - you can also use 2 - 3 cans of diced tomatoes with green chilis 

Instructions:

Chop all ingredients. In a medium to large sauce pan, saute onions, peppers, and partially cooked carrots in olive oil until softened. 

To a crockpot add, onion mixture, beans, tomato sauce, garlic, chili powder, crushed red pepper flakes and cumin. Cook on low for 3 - 4 hours to meld flavors. 

Serve with cornbread or a crusty grain bread for dipping - it was delicious!

Stay safe and warm!