As predicted, Roanoke is quickly disappearing under a steady snowfall. The hum of my forced air unit is a constant reminder of how desperately my house is trying to keep up in order to keep me (and my two little creatures) warm under such conditions. However, I am still cold and this weather just makes my survival instincts kick in under full force: eat now, you may not get another chance.
How does an Herbivore stay warm and full under such winter conditions? She adapts. My adaption is of the all-time winter staple, Chili. Deduct the meat, add an assortment of beans and peppers, and you’ve got yourself some killer chili. It’s my absolute favorite winter warmer and it is super easy and quick to make. Make sure you have some tortillas or cornbread around, because it makes it ten times more delicious.
Recipe:
Killer Chili
INGREDIENTS (I try to get all organic if I can, just ‘cause)
- 1 large can of petite diced tomatoes
- 2 cans of tri-blend beans
- 2 cans of great northern beans
- 1 yellow onion, chopped into chunks
- 1 green bell epper, chopped into chunks
- 1/2 large yellow bell pepper, chopped into chunks
- 1/2 large red bell pepper, chopped into chunks
- 1 jalapeno, diced (add more for additional kick)
- 1 packet of original hormel chili powder, or you can get real crafty and make your own but it takes a smidge more time.
Once everything is chopped up put it into your largest pot and place on the stove. Add in all canned ingredients. I drain the beans just a bit but you don’t have to. Add a bit of water until it’s the consistency you’re after. Let everything cook together over medium-high heat until the onions and peppers start to get soft. Stir in the packet (or home-made mix) of seasonings, continue cooking over medium-low heat until the peppers and beans are soft and the colour has darkened.
Enjoy with tortillas or cornbread, or neither. Either way your, tummy will be so happy.
