Tuesday, October 11, 2011

5 Months Later...

I didn't want to show up out of the blue (i just typed blew... fitting, because I blew it) and give you a run down of the last 5 months of my life after ditching you. Because I like you read blogs, and get to know people, and start to think of them as my friends (if you don't I don't want to hear that I am the only creeper out there), and I hate when I get attached to a friend, and then they fall off the face of the earth.

People who do that are crappy friends. So, I am coping to the fact that I have been a crappy friend. But people change, and if you disagree with that then let's just say that people can try really hard to change the habits that they know can hurt themselves and the others around them. So that's what I am going to do, try really hard to win back your affections, and be a better friend. That is what we are after all, friends.


As a thank you for being awesome friends and coming back to see me (which you obvi have since you are reading this), I have come bearing yummy gifts. This was a dinner I made up this week. I'm working on eating better right now, and I really had a hankering for chili but after watching Food Inc. (which was, um... scary) last week I'm trying to cut down on my meat intake, so I made a vegetarian chili. Vegetarian, not Veggie. I didn't have a lot of veggies in my fridge, but I did the best I could with what I had. It was tangy from the beer, slightly sweet from the pumpkin smokey from the cumin and chili powder, and a little spicy from the cayenne and chili flakes, and I think it turned out pretty dang delicious. You get lots of protein from the beans, and served over a little brown rice, with cheddar, and greek yogurt on top with a wedge (or half of a pan) of honey cornbread, you have got yourself a winning meal to share with a friend, that makes a really great, "Thank You!"


Vegetarian Two-Bean Chili

Serves: 4

Time: 20 minutes prep, 1 hour cooking

2 Tbls Olive Oil

1/2 Large Onion, diced

2 cloves Garlic, minced (or microplaned)

1/2 tsp salt

1 1/2 Tbls Cumin

1 Tbls Chili Powder

1 tsp Crushed Red Pepper Flakes

1/2 tsp Dried Oregano

1/2 tsp Paprika

1/2 tsp Cayenne

6 oz. can Tomato Paste

1 Cup Pumpkin Puree

28 oz. can Crushed Tomatoes

12 oz can Beer

1 Cup Water

15.5 oz Can Red Kidney Beans, drained and rinsed

2 Cups (about 2 15.5 oz cans) Black Beans, drained and rinsed

1 1/2 Cups Frozen Corn

Salt and Black Pepper to taste

Warm oil in a large soup pot over medium-low heat, saute onions for 3 minutes

Add garlic, and 1/2 tsp salt, saute until onions are soft and almost translucent, about 3 minutes

Add all of the spices, and stir allowing oil to draw out flavor and toast spices, about 2 minutes

Add in tomato paste, and pumpkin puree, making sure to scrape up spices off the bottom of pot, increase heat to medium-high

Add in beer, allow to cook for 2 minutes

Add in crushed tomatoes, and water, bring to a simmer

Stir in both beans and corn, season with salt and pepper to taste (I used approx. 1 tsp salt, 1 tsp pepper)

Turn down heat to low, cover (crack lid to keep from bubbling over) and simmer for 1 hour stirring occasionally

Serve hot with brown rice, shredded cheddar, plain greek yogurt, and avocado slices


Oh... And, if I didn't tell you already, Thanks!

1 comment:

  1. ahhh! i am just happy to see you back on here! hope you are doing well. thanks for the recipe :) looks delicious!


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