in the kitchen // october

I recently discovered a delicious chili recipe. According to my husband, it has lots of “stuff” in it, which is what makes it so yummy. I made a few modifications to the recipe (see below), which appear in italics. This meal can easily be made using almost all organic ingredients. I’ve found that organic canned goods are really not a lot more expensive than non-organic. And, this meal is packed with protein, which is great for pregnant or nursing mamas, or anyone who wants to get more protein in their diet without resorting to animal products. On top of all that, it is a hearty, meat-free dish that satisfies everyone, including carnivores (I’m the only vegetarian in the family).

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained (substitute two 15-ounce cans diced tomatoes)
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained (substitute one 15-ounce can chickpeas/garbanzo beans)
1 (15-ounce) can pinto beans, rinsed and drained (substitute one 15-ounce can chickpeas/garbanzo beans)
1 small can tomato sauce
about 1/2 cup to 1 full cup of water

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

From Cooking Light, December 2003

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Kelli Ann Wilson

Kelli lives in rural New Hampshire with her husband Damian and their two children. She works as a writer, and in her free time enjoys reading, gardening, taking pictures, walking in the woods, and celebrating the seasons of nature and the feasts, festivals, and holy days of the Christian year.

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