Contributors

Rach

I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.

Jess

Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.

Lissie

I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Vegetarian Chili: Quick and Easy

1 28-oz can diced tomatoes
2 T. olive oil
1 onion, chopped
3 T. chili powder
2 tsp. ground cumin
3 garlic cloves, minced
1 16-oz. can dark red chili beans
1 16-oz. can black beans
1.5 cups frozen corn
Optional: shredded cheddar cheese, diced avocado

1. Use food processor to quickly pulse tomatoes until coarse.

2. Heat oil in large pot or Dutch oven over medium-high heat, and cook the onion until soft. Stir in spices and garlic. Cook until fragrant. Stir in tomatoes and beans; bring to a boil. Reduce heat to medium and simmer for about 15 minutes. Stir in the corn, and cook for 2 minutes. Season with salt and pepper. Optional: Top with grated cheddar cheese and/or diced avocado.


-Rach

 

1 comments:

SHIFTvegan said...

This sounds good!!!





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