Yesterday was a beautiful day, and I’ll admit that I was pretty lazy. I did get some things to Goodwill, and I was certainly happy about that 🙂
Probably like you, I munched on leftovers for lunch, and then some friends invited me out to dinner. Their college-age sons where home, and it was good to spend time with them. A few friends of the boys joined us, and all of a sudden, it turned into a crowd. It was a lot of fun.
Here’s a quick and spicy Chili recipe for you to try out.
Vegetarian Chili
serves 8
1 tsp olive oil
1/2 jalapeno chili, seeded and finely chopped
1/2 cup onion, chopped
2/3 cup red bell pepper, diced
3 tsp chili powder
3/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp sugar (or sugar substitute)
1 1/2 tsp cider vinegar
1 15 oz can crushed tomatoes
1 15 oz can black beans, undrained
1 15 oz can dark red kidney beans, undrained
1 15 oz can cannellini beans, undrained
5 oz corn
parsley, chopped for garnish (optional)
salt and pepper to taste
Heat olive oil in large soup pot over medium heat. Saute jalapeno, onion, and bell pepper until onions are translucent, about 5-8 minutes.
Add remaining ingredients, season with salt and pepper to taste. Bring to boil, then reduce heat to medium. Cover and cook 20 minutes, stirring occasionally. Serve with cornbread for a hearty cold-weather meal.
