Halloween Chili

Halloween Chili

by Suzie

The masses have been calling for my recipe for hearty vegetarian Halloween chili! In the spirit of The Great Pumpkin, I'll share my secrets with you, my special friends. This recipe has a bit of Mexico in it with the addition of cinnamon and a dark chocolate bar! It'll warm up your little (and big) ghouls and ghosts before a long candy hunt through the 'hood!

Ingredients

2 Tablespoons olive oil

1 onion, chopped

2 carrots, diced

1 (or 2) red bell pepper, seeded and chopped

1 small can of green chilies (opt)

*1 diced jalapeno, seeded and diced (* see below!)

1- 28 oz can crushed tomatoes

6-8 cups of cubed fresh butternut squash (2 - 8oz bags of pre-cut fresh squash)

1 quart veggie broth

2 - 15 oz cans black beans, drained and rinsed

2 - 15 oz cans kidney beans, drained and rinsed

1 8 oz can tomato paste

3/4 cup dried bulgur (omit for gluten-free recipe)

2 Tablespoon honey

1 Tablespoon maple syrup

2 Tablespoons Worcestershire sauce (omit for a vegetarian recipe)

2 Tablespoons apple cider vinegar

3-5 garlic cloves, minced

4 Tablespoons chili powder

2 teaspoons cumin (or more to taste)

2 teaspoons cinnamon (or more to taste)

1 Tablespoon paprika

1 10 oz dark chocolate bar (64% or more)

1 can of corn or 1-2 cups frozen corn (thawed)

salt and pepper to taste

*I don't use jalapenos, because it can make it too spicy for the kids. Add if you want more kick to your chili

Directions

1. Heat olive oil in large pot over medium heat. Add carrots, onions, bell peppers, and jalapenos (if using) and sauté until onions and carrots are almost tender, about 5 minutes.


2. Add tomatoes, tomato paste, broth, beans, green chilies, squash, honey, maple syrup, Worcestershire (if using), bulgur or hominy, vinegar, garlic and spices. Bring to a boil. Reduce heat & simmer, uncovered until bulgur is tender and mixture thickens, or for about 20 minutes. Stir often.


3. Add corn and chocolate bar and stir until chocolate is melted. Add salt and pepper to taste

Serve over brown rice with corn chips (like Frito's) and accoutrements such as cilantro, green onions, sour cream, and corn bread.

Rain Makes Soup

Fall has fer shure arrived here in Seattle. Brisk, sunny days are followed by buckets of rain.

We visited with some friends who were in town from LA this weekend. They flew in on Friday, which was gorgeous up here. They were greeted with blue skies peppered with white fluffy clouds, temperatures in the high 60's, & a few dots of reds and oranges in the maple trees. We met up with them that evening in a pirate (yes, pirate!) bar. She and I discussed the reality of the rain here in Seattle.

her: I wasn't sure what to bring as far as clothing: rain boots? rain jacket? Gortex?
she glanced down at my grey high heeled Miss Mooz boots.

her: ok, so those are super cute . . . I didn't think something like that would work here in the rain. I've only been here in the summer, when it's gorgeous.

me: well, when it rains here, it mostly drizzles. Sometimes it will downpour or shower for a minute, but it's mostly just drizzle.

flash forward to Saturday.
early morning: drizzle
mid to early morning: showers
11:00am: commence downpour
downpour continues & continues & continues, until . . .
. . . Sunday, around 4:00 pm: downpour tapers off to a light drizzle and a quick sunbreak from 5:00pm to 6:00pm

Sorry, friend. I misled you.
It's really hard to say how the weather is going to go here. It's unpredictable in the fall (ok, and also in the winter, spring and summer for that matter).

The good news is that the rain and drizzle and occasional downpours that keep us stuck inside can really get Seattle-ites to innovate.

It makes me want soup.

Sunday evening, I trolled through the pantry and refrigerator for random ingredients to make a healthy and cozy soup. Our bones need defrosting after 2 days of soccer games in said downpour.

Here's what I found. The soup turned out super yummy and hearty. I even got requests to make it again from all members of the family.

Red Lentil Vegetable Soup

By Suzie

Ingredients:

1 Tablespoon vegetable oil

1 medium onion, chopped

2 cups chopped carrots

4 medium zucchinis, sliced and then halved

3 cups broccoli

1 15 oz can chopped tomatoes

1 8 oz can tomato paste

2-3 garlic cloves

2 teaspoons “21 season salute” (from Trader Joe’s, or sub no-salt spice mix)

1 t turmeric

1 t oregano

dash red pepper

2 cups dried red lentils

7 cups total liquid (I mixed 3 cups vegetable broth with 4 cups water); *more if needed (see instructions

salt & pepper to taste.

Serve over wild rice

Directions:

1. Heat oil up in large stock pot over med-low heat. Add onions and carrots and sauté until just beginning to soften, about 5 minutes. Add zucchini and sauté another 3-4 minutes. Add tomatoes, broccoli and all seasonings including garlic (salt and pepper can be added now or at the end of cooking) and stir to coat vegetable mixture with seasonings. Cook together about 1 minute.
2. Add the red lentils, tomato paste and liquids and stir. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally for about 30 minutes or until the lentils are soft. *Add more water while cooking, ½ cup at a time, if soup looks like it needs more water.
3. add salt & pepper to taste

This is really great served over Lundberg brand wild rice blend. I make the wild rice with a low sodium vegetable broth. Lundberg makes a few types of rice blends that are all fabulous.

I just threw in vegetables that we had sitting around in the fridge. You could try this with different seasonal vegetables. I would definitely suggest that you keep the onion and carrots as your base veggies however.

Black Bean & Pumpkin Dahl

With the start of fall, all my food ideas are leaning toward soups and stews and how I can add pumpkin to them! I adapted a recipe for yellow spilt pea dahl to make it much more fall-ish and pumpkin-ful.

This recipe is vegan and gluten-free. It's also super easy, hearty and super yummy!

Sorry, I didn't take a photo of it.

Tell me if you try it and what you think!

Black Bean & Pumpkin Dahl

by me

Ingredients:

2 cups dried yellow split peas, rinsed and sorted

1- 15 oz can of light coconut milk (about 2 cups)

4 cups water

1 large onion, diced

1-15 oz can of pureed pumpkin

1-15oz can of black beans, rinsed and drained

2-3 cloves of garlic

2 Tablespoons of Garam Masala

1 teaspoon cumin

1 teaspoon cinnamon

Salt & pepper to taste

Cilantro (optional)

Fresh spinach (opt)

Serve with basmati rice

Directions:

1. Rinse and sort the yellow peas. Cover them with water and soak for 10 minutes
2. While the split peas are soaking, sauté the onions for about 10 minutes or until just starting to become translucent and soft.
3. Add garlic and spices to onions and sauté about 1 minute more, or until the spices become fragrant. Remove from heat and set aside.
4. Bring water and coconut milk to boil. Add the peas and the pumpkin stir and turn down the heat to low.
5. Stir in the onion & spice mix and cover. Continue cooking on low heat for approximately 30 minutes, stirring occasionally.
6. While the peas are cooking, cook the basmati rice
7. Stir in the black beans and continue cooking for about 5 – 10 minutes, or until the peas are soft.

Serve over rice and add cilantro on top.

Another serving option is to put the rice in the bowl, add fresh spinach, and then top with the dahl. The heat from the dahl will cause the spinach to wilt perfectly.

Serve with basmati rice

Baby Beet Risotto

This should also get you in the mood for fall!

Baby Beet Risotto

By Suz

1 ½ cups Arborio rice

1 tablespoon vegetable or olive oil

1 quart veggie broth

1 cup red wine

2 bunches of baby beets, trimmed, peeled and quartered

1-2 T brown grainy mustard or country mustard

1 cup Sheep’s milk romano cheese, grated (very tasty addition, but can be left out for a vegan recipe)

Salt and pepper to taste

1. heat vegetable oil in medium sauce pan over med-high heat. Add rice to the oil, stirring until coated with oil.
2. meanwhile, bring the veggie broth to a boil, then turn heat to low and continue to simmer.
3. While soup is heating, put beets in boiling water. Boil until al dente, about 15-20 minutes. Remove beets from water, reserving the cooking water.
4. add the wine to the rice, stirring often, until most of the liquid is absorbed. Add broth, one cup at a time, stirring often until most of the liquid is absorbed. Continue adding broth and stirring until the broth is gone. Should take about 20 minutes
5. take 1 cup (or more if needed) of the reserved beet water and add to the rice, stirring until the liquid is absorbed and the rice is al dente. Add more water if needed.
6. remove rice from heat. Stir mustard into the rice. Add the cheese and stir until well- combined.
7. add the beets to the risotto and mix- in gently
8. salt and pepper to taste