Chili For This Chili Weather

Is this cold spell ever going to end?

How much longer do we need to endure this?

Well, we might as well eat some comforting foods to helps us get through this and keep us warm...

Chili a la Stephanie

A mixture of lentils, chick peas and kidney beans. This was more of a bean chili versus a bean and veggie chili. It really hit the spot especially when it's -36 with windchill but next time i'll add in some  roasted red peppers and corn!

And a little gouda cheese to top it all off. This chili was very hearty and this serving filled me up until the next morning. This recipe is a winner!

Chili a la Stephanie

Ingredients:

• 1 can of chickpeas (19 oz)
• 1 can of red kidney beans (19 oz)
• 1 can of lentils (19 oz)
• 1 package of veggie ground round 
• 1 can of diced tomatoes (we blended ours up) (28 oz)
• 1 can of tomato paste (5.5 oz)
• 1 tsp of minced garlic
• 2 tsp of chili powder (if you want more of a kick add 1/2 tsp of red pepper flakes)
• 2 tsp of onion powder
• 2 tsp of cumin
• 1 tsp of celery salt
• 1 tsp of ground pepper
• pinch of salt to taste

Directions:

• You will need a deep pan or soup pot to make this dish. 
• Rinse all the beans and add them along with the tomato paste, diced tomatoes (not blended is fine)  and veggie ground round into your pot on medium high heat.
• Add all the spices.
• Once all the ingredients are together and your pot starts to boil, reduce the heat so that the chili simmers and leave your pot half covered. You want most of the liquid to evaporate.
• Let it simmer for 45 mins to an hour to really let the beans absorb the spices. Make sure to mix the chili once in awhile! Wouldn't want anything to burn at the bottom of the pot. 
• The longer you let the pot simmer the more flavourful the chili will be. By the end, the chili should be quite thick.
• Add some cheese and serve!

Teaser for the next post...