Giving Thanks: Part III

I am thankful for all the things I've done

and even for the things I haven't.

Giving Thanks: Part II

I am thankful for my family.

Giving Thanks: Part I

I am thankful for the earth.


S'up, first potato sprout?

Obsession: Chili

Let me tell you, I am obsessed with chili. (Cornbread too, but that's another post for another day). It's the American standby that's ridiculously good for you. It's the wild west, the desert, the mountains, the redwoods. It's my parents' house. It's my house. And this time of year, when the air bites you a little, I could eat this every night. It's that good.

Now, I prefer my chili without meat, so I sought out a recipe that relied on beans and veggies. Have a little time to cook tonight? It's totally worth it.

Another thing I love about a big pot of chili--it uses ingredients you probably already have in your house. Great way to use up those veggies from the bottom of the fridge or from the garden!

From the last of the summer harvest--tomato, black cherry tomato (small green ones), jalapeno. Poblano peppers and zucchini from a friend's garden.

I love these flavors--chili powder, ground cumin, fresh garlic, oregano, kosher salt.


Actually, studies have shown that it cooks faster if you're drinking a beer...

Okay, not really. But I always recommend enjoying alcohol while cooking. And maybe a little music while you're at it. Bill Withers or The Band seems appropriate. Enjoy!


Favorite Chili
(recipe adapted from Cooking Light)

1 medium yellow onion, chopped
2 chopped carrots
2 garlic cloves, minced
2 cups water
1 large or 2 small chopped red bell pepper
1 large or 2 small chopped zucchini
2-4 chopped jalapenos (remove seeds for less heat)
2 Tbsp chili powder
1 Tbsp ground cumin
2 tsp oregano
1 tsp kosher salt
3-4 chopped tomatoes or a 28-oz can crushed tomatoes
*1 can pinto beans, rinsed and drained
*1 can black beans, rinsed and drained
1 Tbsp rice vinegar

*Note: Canned beans are great and easy. Lately, I prefer to cook my own beans from scratch. If cooking from scratch, just make sure beans are fully cooked beforehand.

Saute onion and carrot in 2 Tbsp butter or olive oil for 5 min or until onion is translucent. Add minced garlic and saute 1 minute.

Stir in the rest of the ingredients (except the vinegar--that's at the end) and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Stir in vinegar. Taste it and see if it needs more salt.

Serve with rice, cornbread, or on its own. I like mine topped with a little Greek yogurt, avocado, and scallion. Meat lovers could easily brown some ground turkey, beef, or lamb to spoon on top. Reheats great the next day for school lunches.