For the Foodies

Anyone who knows me even a little bit knows that:

 I love to cook.  

I love to try new things and push myself both creatively and domestically in the kitchen.  As the temperatures begin to dip below summer levels and into the fall, I get excited to know that we are entering into one of the best food times of the year: Fall. Soups, warm breads, casseroles, and pies are what I think of when we get to fall. All things that make us a little warmer inside.

In lieu of this temperature transition, I've decided to let you in on one of my favorite recipes for a cool night. Vegetarian chili.  Hope that you enjoy and I would love to hear what you think of it!!

Kate's Vegetarian Chili
1 large yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 yellow pepper, chopped
4 cloves garlic, chopped
3 medium tomatoes, diced
1 jalepeno, no seeds, minced
1 small can tomato paste
2 15oz cans no salt added black beans, drained and rinsed
1 15oz can no salt added red kidney beans, drained and rinsed
1 15oz can no salt added cannellini beans, drained and rinsed
6 cups low salt chicken stock
1 Tbsp olive oil
1 Tbsp chili powder
2 Tbsp salt
1 Tbsp black pepper

Place tomatoes, chicken stock, olive oil, tomato paste, all beans, jalepeno, and salt and pepper in slow cooker set to med-high heat (or 8 hours on some models).

Chop peppers and onion and put in large skillet on med-low heat.  Saute until soft.  Add chopped garlic and saute for 2 min.  Add all peppers, onion, and garlic to slow cooker.

Stir and let cook for up to 8 hours, tasting regularly and adding salt, pepper, or spice to taste.  Serve hot over cornbread.

Serves 6-8 people

** for less spicier chili, do not put in jalepeno, or replace with jarred jalepenos which are less spicy
** for a meaty chili, add lean Jenny-O ground turkey or ground chorizo sausage.  Both are amazing and both have completely different flavors.