Friday, December 28, 2012

Winter Chili

Hope you all had a wonderful Christmas!!  As we look at the New Year, people all over are making that change they make every year.  It has something to do with food.  Usually.  No red meat.  A meatless meal once a week.  No chocolate. chocolate?!

Just wanted to see if you were paying attention there.

Well, no matter what your plan for the New Year is pertaining to what you consume, I hope you do strive to eat healthier -- whatever that means for you.  These are the only bodies we've been given and we need to take care of them.

To get you off on the right foot, if you'd like, I have here this simple and delicious winter chili.  It's easy to put together even if it takes a little longer than other meals on this blog, but it'll make your home smell comfy-cozy and all you'll need is a hearty loaf of bread to make this a complete meal!

Enjoy!  (I used quinoa because  go figure, all I had was 1/2 cup millet, but next time, I'm totally using millet, it would have been great in this!)  Oh, and I got the recipe here and tweaked it a little.  It also freezes beautifully!

Winter Chili
feeds 8

  • 1 lg red onion, chopped
  • 3 lg carrots cut into thin rounds
  • 2 bell peppers, I used a red and a yellow. I wouldn't use a green pepper if you can help it
  • 4 ribs of celery, sliced
  • 4 cloves garlic, minced
  • 2 t cumin
  • 2 t chili powder
  • 1/2 t basil
  • 1/2 t oregano
  • 1/4 c red wine (like a Merlot)
  • 2 T tomato paste
  • 2 15 oz cans kidney beans, rinse and drain
  • 4 15 oz  cans diced tomatoes with juice
  • 4 cups vegetable broth
  • 1 cup dry millet or quinoa
  • salt and pepper to taste
--In a LARGE pot or dutch oven, saute onion, carrots, bell peppers and celery for about 10 minutes or until soft (help things along with keeping the pot covered and stirring occasionally)
-- Add garlic and spices and saute another minute or two
-- Add paste and wine and stir for a few minutes
-- Add remaining ingredients, simmer and cover for 30 minutes until grain is cooked (the grain, once cooked, will make the chili nice and thick!)
-- Taste and season with salt and pepper (if you use full sodium broth, consider not adding any more salt as the tomatoes and celery carry a lot themselves!)

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