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Fall, I dare you

October 14, 2009


I can’t help but laugh when I hear people around me talking nonsense like, “ah, can’t wait for Fall” and “wow, it’s already getting colder”. It’s Southern California people, really? However, as a true Seattleite, I’m determined to welcome Fall into my little apartment & with my little budget. Here’s how:

1. The smell of mulled apple cider on the stove top will make the room/apartment cozy in no time. Looking for some extra kick, try the alcoholic recipe.

2. Easy inexpensive decor: buy big &/or little pumpkins, add dark colored pillows and throws to your couch, and put out a vase (or two) of sunflowers or orange/red dahlias.


3. Set the mood with large candles (holiday scented, OK) and if you have a fireplace, light’er up!


4. It’s football season, so get out your dutch oven and start up that batch of chili! Ok, maybe not something you want to serve to those meat hungry men (or boys), but YOU will thank me later when your pants still fit after the Holiday season. However, if you want to add some ground turkey to the vegetarian recipe in order to make those men happy, go for it!

Vegetarian Chili Recipe

2 Tbsp cumin seeds, toasted

2 Tbsp extra virgin olive oil

1 medium yellow onion, peeled and chopped

1 large red bell pepper, chopped

1 large carrot, peeled and grated

1 head roasted garlic

3 Tbsp chili powder

¼ tsp red pepper flakes

sea salt and ground black pepper

1 cup canned white kidney beans, rinsed and drained

1 cup canned great Northern beans, rinsed and drained

1 cup canned red kidney beans, rinsed and drained

1 cup called black beans, rinsed and drained

1 cup canned corn kernels, rinsed and drained

2 ½ cups water or low sodium vegetable stock (gluten free if necessary)

2 tsp crumbled, dry oregano

2 tsp dried basil

4 squares dark (75% or more cocoa) organic chocolate

28 oz canned tomatoes

Juice of one fresh lime

Juice of one fresh lemon

1. In a Dutch oven, warm olive oil over medium heat. Add onion, pepper and grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, toasted cumin seeds, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes. Stir occasionally.

2. Add all remaining ingredients. Blend well. Cover and let simmer for 20 minutes. Remove from heat and serve immediately. This recipe can be served over brown rice for a hearty variation. Leftovers are perfect in a wrap.

Total Time: 40minutes; Serves 6

Nutrition value per serving: Cal: 329, Protein:15g; Carbs: 56g, Dietary Fiber: 15g, Sugar: 9g, Fat: 8g, Sodium: 1190mg

Total time: 40 minutes; Serves 6

Nutrition value per serving: Cal: 329, Protein:15g; Carbs: 56g, Dietary Fiber: 15g, Sugar: 9g, Fat: 8g, Sodium: 1190mg

Recipe from my Tosca Reno cookbook

Note: To those also living in a warm climate, may I recommend doing the following once the sun has gone down and the home has cooled off. Enjoy!

3 Comments leave one →
  1. Erin B permalink
    October 20, 2009 12:41 am

    Trying this tonight – while burning my fall scented candle – will let you know how it turns out :).

  2. Erin B permalink
    October 20, 2009 8:10 pm

    This recipe was awesome. It is both sweet and savory. I cheated a bit, as follows:

    1 – Used ground cumin, not toasted seeds
    2 – Used 3 cloves minced fresh garlic, not a roasted head
    3 – Had no idea what great northern beans were, so I whipped out the iPhone in the middle of the grocery store, searched Google images, and learned that they look like white kidney beans. So, I used the whole can of white kidney beans in place of the 1 cup white kidney / 1 cup great northern beans.
    4 – Used chicken stock, not vegetable stock

    Such ‘stylish’ chili :). Loved it!

  3. October 26, 2009 5:26 am

    Just printed this recipe. Thanks for posting it…..and we may try it while Peter B. is here later this week…after all, it’s 35 degrees now @ 10:30 pm so will be cold this week.

    Love you and good to hear you are feeling better.

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