on the table....vegetable chili

When it is negative 25 degrees outside (with the wind chill) it's a good day for chili!  I learned how to make this chili from my older sister.  She came to my house when I was pregnant with bean number one and we made a giant pot.  This chili freezes fantastically so there is always some in the freezer.

Veggie Chili...

~2 cans of black beans

~2 cans of kidney beans

~1 bag of frozen corn

~2 red peppers

~2 green peppers

~3 green onions 

~1 small yellow onion

~2 jalapeños

~chili powder

~a pound and a half of ground turkey (or you can use beef)

~45 oz of caned diced tomatoes

~45 oz of canned tomato puree 

The first thing I do is pour all of the tomatoes in a big pot.  Next I slice up all the veggies (except the yellow onion) and heat the corn up in the microwave.  Make sure when you're chopping those jalapeños that you don't get any seeds in the mix!  Dump all the veggies in with your tomatoes and don't forget the beans.  Then slice up your yellow onion.  Add some olive oil to your pan and throw in your onions.  When the onions are looking a little colorful add your meat and season with chili powder.  Last pour your meat into the pot.  Cook your chili on low for 3-4 hours and there you have it!  

My sister, as some of you may know, is a photographer.  Her ability to capture the essence and beauty of the world around her is quite extraordinary.  

SCOUT PHOTOGRAPHY~Elizabeth Guzaldo

Can you tell I'm proud of her!?!  

And with the brutal cold outside today I reworked the mantle after taking all the Christmas decorations down.  I left the vintage candle sticks but added some jars of pinecones and some old books.

And then came a bit of lounging in the kitchen.  The beans love to cook with me so this a typical scene.

 End of the night fire with cookies and all is good. 

Stay warm friends and a happy week to you!