There is a definite chill in the air these days. It looks like autumn really is right around the corner. I am looking forward to jumping wholeheartedly into the days of sweaters, boots, and puffy vests. And of course, with the arrival of fall comes the beginning of the football season. Let's face it, I am a fickle fan, and typically adopt whatever team I'm located nearest to. So, while in the past I may have rooted for the Bengals, Bears, or Broncos, I am now a HUGE Packers fan. (Don't tell my Chicago friends.) Of course, by "huge," I mean I'll watch the games and pretend like I care what the outcome is. (Don't tell my Wisconsin friends.) But, regardless of who's playing, I still want to prepare a delicious spread of food to go along with the game. For the Packers' season opener yesterday, I made D and myself a slow-cooker-full of veggie chili.
Game Day Chili (printer-friendly version)
makes 6+ servings
1 white onion, chopped
2 cloves garlic, minced
1 15-oz can kidney beans, rinsed and drained
1 15 oz-can Great Northern beans, rinsed and drained
1 15 oz-can black beans, rinsed and drained
2 teaspoons ground cumin
3 teaspoons chili powder
1/4 teaspoon crushed red pepper
1 teaspoon dried oregano
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1. Add the chopped onion and minced garlic into the 4-qt bowl of a slow cooker.
2. Stir in the rinsed beans.
3. Pour in the diced tomatoes (including the juices) and tomato sauce.
4. Season with cumin, chili powder, crushed red pepper, oregano, cocoa powder, and cinnamon.
5. Place the cover onto the bowl and cook on high for 4.5 to 5 hours.
6. Serve with toppings such as crackers, shredded cheese, Greek yogurt, and freshly chopped chives.
makes 6+ servings
1 white onion, chopped
2 cloves garlic, minced
1 15-oz can kidney beans, rinsed and drained
1 15 oz-can Great Northern beans, rinsed and drained
1 15 oz-can black beans, rinsed and drained
1 15 oz-can diced tomatoes (preferably no salt added)
1 8-oz can no-salt-added tomato sauce2 teaspoons ground cumin
3 teaspoons chili powder
1/4 teaspoon crushed red pepper
1 teaspoon dried oregano
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1. Add the chopped onion and minced garlic into the 4-qt bowl of a slow cooker.
2. Stir in the rinsed beans.
3. Pour in the diced tomatoes (including the juices) and tomato sauce.
4. Season with cumin, chili powder, crushed red pepper, oregano, cocoa powder, and cinnamon.
5. Place the cover onto the bowl and cook on high for 4.5 to 5 hours.
6. Serve with toppings such as crackers, shredded cheese, Greek yogurt, and freshly chopped chives.
HI SUSAN! it's Rosie from down the road... I am admiring your blog cause I just remembered about your maraschinos! WOW. Also, I think I just decided to make your apple pie with the leaves covering the top. We found an antique deserted old apple tree across the road which has amazing apples right now.
ReplyDeletehope to see you guys again soon!
R :)