Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Wednesday, September 2, 2015

Chili Recipes For Fall!! :-)




Hey Everyone!! :-)

It's September, which means autumn is almost here! Yay!! If you're anything like me, fall is your favorite time of year.  One of the best things about fall, in my opinion, is that it's a great time to make chili!! :-)  I don't know about you, but I prefer my chili without meat.  So below are three recipes for meatless chili.  I've made all of these recipes, so I can promise you they're good. :-)  Have fun!


Vegetable & Bean Chili


1/2 cup bell pepper, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
extra virgin olive oil
2 cups garbanzo beans, cooked
2 cloves garlic, crushed
2 cups kidney beans, cooked
3 cups lentils, cooked
1 cup onion, chopped
5 medium tomatoes, chopped or 1 (28 oz.) can diced tomatoes
1 cup water
3 tsp. ground chiles
4 tsp. cumin
1 tsp. black pepper
1/2 tsp. garlic powder

In a large pot which has been lightly coated with olive oil, saute the onions, garlic, bell pepper, carrots, and celery until tender (about 5 minutes).   Add the remaining ingredients and bring the mixture to a low boil.
Cover the pot and reduce the heat to low. Cook for at least 30 minutes or until the mixture is thick.


Bean Chili

1 tablespoon olive oil
8 large garlic cloves, chopped
2 14 1/2-ounce cans Mexican-style stewed tomatoes
1 15-ounce can black beans, well drained
1 15-ounce can kidney beans, well drained
1 15-ounce can garbanzo beans (chick-peas), well drained
1 10-ounce package frozen large lima beans, thawed
3 tablespoons chili powder
3 tablespoons ground cumin
Cayenne pepper
1 teaspoon (or more) red wine vinegar

Heat oil in heavy large saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and lima beans are tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste.


Lentil Chili Recipe

4 cups dried lentils
6-7 cups water (can substitute tomato juice for 2 cups of water)
1 1-lb can tomatoes, or 3-4 fresh tomatoes, chopped
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
10 to 12 medium-sized cloves of garlic, minced
2 medium-sized onions, finely chopped
2 teaspoons salt
freshly ground black pepper
4-6 tablespoons tomato paste
1-2 tablespoons red wine or balsamic vinegar
crushed red pepper to taste

Put lentils and water in a crockpot set on high for at least four hours.  When the lentils are tender, add salt, black pepper, and tomato paste.  Chop the onions and saute them lightly with the tomatoes, cumin, paprika, thyme, and garlic. Add to crockpot, stir, cover again, and cook for another hour, or so.  Check the water level and add more water or tomato juice if it needs it.  When lentils are very soft, add vinegar and red pepper, and simmer for 15 minutes, or so.  Serve with topping, if desired. 


For a special treat, you might consider making any of these chilies with this bread:  Bloomin' Onion Bread Recipe


4 comments:

  1. Those sound really good. I do love chili.

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    Replies
    1. They really are. Me too!! It's so hearty. :-)

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  2. yum I love chilli, thanks for the recipes

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    Replies
    1. You're welcome! I hope you enjoy them! :-)

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