Veggie Chili

I'm so excited about sharing this recipe for Veggie Chili.  It was unanimously deemed a success when served at the Pumpkin Party along side the Brown Sugar Pulled Pork.  It's hearty.  It's warm.  You can throw the ingredients in a crock pot and walk away… All in all, this is a great recipe whether you're looking for an easy dish to serve to a group, or, just making a big bowl for yourself.

Shopping List:
(many of the cans are slightly over or under)  15 oz. can 

- whole kernel corn

- lima beans

- green beans

- black eyed peas 

- garbonzo beans (a.k.a. chickpeas)

- great northern beans

- kidney beans

- garden vegetable broth 

3-4 large stalks celery

3-4 large carrots

1 med. onion

6 red potatoes

7 garlic cloves
1/2 c. water

From the Pantry:

1 Tb. cumin

1/2 heaping Tbl. paprika
1 1/2 Tbl. chili powder
1/4 tsp. garlic salt
3 solid shakes cayenne
light sprinkling, red pepper flakes

2 Tbl. vegetable oil

1/4 c. whole wheat flour
1/4 tsp. salt
1/4 tsp. pepper

Tools:

crock pot

cutting board

knife
large saucepan

spoon

Preparation:  Drain, rinse, and place in crock pot:  corn, lima beans, green beans, black eyed peas, garbonzo beans, northern beans, and kidney beans.  Slice up celery, carrots, and onion.  Chop potatoes into bite size pieces.  Finely dice garlic cloves.  Combine with other ingredients in crock pot.  
Stir in cumin, paprika, chili powder, garlic salt, cayenne, and red pepper flakes.  

Gravy - in a large sauce pan over medium heat, combine vegetable oil and whole wheat flour.  Cook until flour is slightly browned.  Slowly pour in garden vegetable broth and allow mixture to come to slow boil.  Stirring constantly, smooth out lumps in gravy and toss in salt and pepper.  Allow to boil about 5-7 minutes or until gravy reaches creamy consistency.  Pour gravy into crock pot, add water, and stir all ingredients together.  Turn crock pot to "High" and cook for 6-8 hours.


The next time you're at the grocery store, grab the ingredients, cook em' up, and satisfy yourself with a heaping cup of this nutritious and delicious, vegetable chili.   

The First of the Month

When I walked outside this morning, I was welcomed by the site of the first, real frost.

The edges of every blade of grass and the tips of every fallen leaf lay frozen, beautifully dusted with a rim of crystal lace.

The frost served to delicately announce the beginning of November.  There are still many trees with vibrant red, yellow, and orange leaves hanging on.  But many of their fallen comrades have become a part of the ground cover that will make it possible for all sorts of lovely little things to bloom in Spring.

Ahhhh yes… the first of the month.  I don't know why but, for me, it always just seems to fill me with such a sense of... possibility.  "What all will I get done this month?  What all will I accomplish?"

You better believe I have a "To Do" list full of things I'd like to get done.  But, I think what I'm most looking forward to is the time of Thanksgiving - a day when, we all set aside our bloated "To Do" lists, make time for one another, and pause, to give thanks, be thankful, and speak words of thanks to loved ones and dear friends around us.  It is a practice that is far too infrequent in my own life. I am thankful though, for the beginning of a new month.  

So, although it is officially C-O-L-D, I go forth on the first of this month, determined to approach  everyday with Thanksgiving.  I truly have so much to be thankful for.

XO,
Rachel