Fall is chilly, warm up with a bowl of spicy vegetarian chili
Heidi Adams
Issue date: 11/11/09 Section: Entertainment
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The small town festivals in fall give me that warm fuzzy feeling also. It makes me smile to see the corn stalk parade floats and the fall crafts overflowing on small tables. The "you-pick" pumpkin signs remind me of hayrides that I took when I was a kid. I would get to choose my own pumpkin and, if I could carry it, it was all mine!
Perhaps I'll find an apple orchard this year and try to get a gooey caramel apple, like the ones I used to eat that ran down my face.
I guess my absolute favorite part about fall is the food. Sweet acorn squash with brown sugar, the last of the ripe tomatoes rescued from the impending frost and on those cold days- a warm bowl of homemade chili.
I'll leave you with that. Here is my chili recipe. Enjoy and Happy Fall!
Heidi's Spicy Fall Chili
Serves 6-8 people
1 medium onion, chopped
1 cup carrots, chopped
2 stalks of celery, chopped
1 small jalapeño pepper, finely chopped
1 medium banana pepper ,finely chopped
1 large green pepper, chopped
1 small can roasted green chilies
2 28oz cans diced tomatoes
1 28oz can tomato sauce
1 14oz can of kidney beans, drained
1 14oz can of black beans, drained
2 14oz can of chili beans
First sauté the onion, carrots and celery in olive oil over medium heat, until soft. Add the peppers. Stir occasionally for about 5 minutes. Pour in the diced tomatoes and the tomato sauce. Stir.
Next dump in the beans. Turn heat to low and simmer for at least an hour and make sure everything is heated through.
Serve with a dollop of sour cream and some shredded cheddar cheese and remember, chili is always better the second day.
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