I would save the recipes for the fall...but I'm winding down on the blog and probably won't be posting new recipes come summer. Life is getting busy and I'm not making a whole lot of new recipes now that I have so many fabulous one. So I'm wanting to transition this blog to more of a resource. Make sure all the recipes are up-to-date and on the index. Maybe put up 3 to 4 weeks worth of meal plans each season. Stuff like that.
More on all that later. For now, we talk chili.
This first chili was a surprise winner. My meat-eating cousin was coming over for dinner and I wanted something hearty and filling. Chili! But I didn't want a ton of different kinds of beans. For obvious reasons. Anyway...I found this recipe and hoped it would work out. Oh wow, did it ever. It's Scot new favorite chili of mine, and it makes a ton, so it'll be one I make again for our Chili Night in the fall. We ate it with chunks of toasted sourdough bread -- so delicious!
Black Bean and Lentil Chili
- 1 lg onion, chopped fine
- 1 cup chopped celery
- 3 cups chopped carrots
- 1 TBLS minced garlic
- 1 TBLS chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2-3/4 tsp allspice (to taste)
- 1 bay leaf
- 6 cups vegetable broth
- 2 15oz cans, fire-roasted tomatoes, pureed (or 30 oz tomato sauce/puree with 1/2 tsp liquid smoke)
- 2 cups green lentils, picked over and rinsed
- 2 15oz cans black beans, rinse and drain
- 2 cups frozen corn
- 12 oz jar roasted red bell pepper, diced
- 1 TBLS brown sugar (opt)
-- Saute onion, celery, and garlic 5-8 minutes until onion is translucent and soft.
-- Add garlic and saue 2 minutes.
-- Add spices and stir 1 minute until fragrant.
-- Add broth, tomato sauce/puree and lentils and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir occasionally.
-- Add beans, corn, red pepper and sugar and simmer another 15-20 minutes.
-- Season with salt and pepper to taste, if desired.
-- CROCKPOT: throw it all in and cook on high 3-4 hrs.
This next chili is simple, tasty, and good for the soul. It comes strait from Brittany and we thank her for it. I love this chili with a nice slice of cornbread and green salad -- a perfect dinner for me! This chili freezes very well, so I suggest doubling it and freezing half for later.
Simple Red Bean Chili
serves 4 (6 cups)
- 1 cup chopped onion
- 1/2 cup sliced celery
- 1 large chopped green or red bell pepper
- 1 tsp minced garlic
- 1, 15oz can tomato sauce
- 1, 10oz can diced tomatoes with green chilies OR 1 15oz can fire roasted diced tomatoes + 1 4oz can diced green chiles
- 1, 15.5oz can red kidney beans, rinsed and drained
- 1, 15.5oz can red beans, rinsed and drained
- 2 TBLS flaxseed meal (to thicken, optional)
- 2 tsp chili powder
- 2 tsp unsweetened cocoa powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1 TBLS brown sugar(opt)
What you'll do:
- Heat oil in a large saucepan over medium heat, add onion, celery, and bell pepper and sauté until onion is soft and translucent. Add garlic and cook until fragrant, another 30 seconds or so.
- Add tomato sauce, then all remaining ingredients. Bring to a boil.
- Cover and reduce heat to low. Simmer for 15 minutes to allow flavors to combine.