Monday, 3 November 2008

Autumn Chili

Autumn happens to be my favorite season of all time.....there's something about it that reminds me of all the good days gone by. I love the smell of chimneys,the look of the burnt orange leaves, the scattered leaves across my yard and the cloudy days that just make me want to stay home and turn the fireplace on! yes, this is what fall is all about - to me, anyway.
I do try and change my diet according to the season...and this means that I like to have soups/stews/chili at least twice a week. it is pure comfort to me to have a piping bowl of soup to get me all warmed up!
Here is one such recipe that is sure to remind you of the goodness of fall....an Autumn chili, all vegetarian of course.

You will need:
1.5 cups: Kidney beans - cooked
1/2 cup: any other bean of your choice (black beans, chickpeas, pinto beans,white beans etc)
1/2 cup: Corn
1/2 cup: Carrots
1/2 cup: butternut squash- chopped
1 large onion-chopped,
1 large jalapeno- chopped,
1 medium can: tomato sauce OR diced tomatoes
2 large cloves of garlic- minced
1 tbsp: cumin powder
1 tbsp: paprika
2 tbsp: taco seasoning (any brand packet will do) OR ready made Chili Seasoning ( I prefer the taco seasoning)
1 tsp: oregano
2 tsp: sugar, Salt - to taste
1 tbsp: Olive Oil

In a deep pot, heat the oil and add the onions, jalapenos and garlic. Saute until the onions turn translucent. Meanwhile, make a paste of the taco seasoning, cumin powder, paprika,and oregano by adding some water. Add this paste to the onions and the garlic and saute for a few minutes to bring the flavors out. Now add the tomato sauce or the diced tomatoes, whatever you are using. Simmer for a bit and now add the rest of the ingredients. Adjust the seasoning to your taste. Add a little bit of water and cover the pot. Let it simmer for as long as you like. I left mine to simmer for an hour. The aroma of this chili is just amazing and it filled my entire home with it!

If you'd like to make this in the slow cooker, this would be perfect! Adjust the water accordingly। Serve with a side of garlic bread or rice. Enjoy!

TIBETAN HERBAL MEDICINE

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