Three bean chili
Fall is here: the leaves are falling, the air is brisk, and I've unleashed the wool sweaters from their storage bags.
The new season can be seen everywhere outside, and it's entered my kitchen as well. Citrusy salads, cold soups, and grilled meats and vegetables have given way to roasts, baked squashes, hot soups, and chilis.
These foods warm the house and the belly. I love their aromas and the messages they evoke: feelings of nesting, cozying up to well built fires, being home with family and friends.
This past weekend I made my first chili of the season. Not only is this dish easy, it's also healthy and delicious. Another bonus? It yields plenty of leftovers to throw in the freezer, making dinner prep a cinch at a later date.
Enjoy the change of seasons, dear friends.
Three bean chili
(I usually throw a chili together. This one is mild, a good one for children. Feel free to add or subtract from this recipe according to your tastes)
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 red or orange pepper, chopped
- 2 garlic cloves, chopped
- 1 tablespoon parsley
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 28 oz can diced tomatoes
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 15 oz can cannellini beans
- 1 lb. ground, grass-fed beef
- 1 ripe avocado, sliced
- Heat oil over medium high heat. Sauté onion, pepper, and garlic.
- Add parsley, chili powder, cumin and salt. Coat vegetables.
- Add beef and cook until brown.
- Add tomatoes and beans.
- Reduce heat and simmer.
- Spoon chili into bowls and top each with two slices of creamy avocado. Serve with warm corn bread.