Congrats Mama K! You are the winner of a 45/90 load bag of Rockin Green soap. Email me! The rest of you don't forget to use the code RockinHoliday to get 10% off your entire order at Rockin Green.
For The Nanny and The Dolezal Family, here's the recipe for the hearty and oh so tasty 3 Bean Vegetarian Chili I mentioned in my last post.
Three Bean Vegetarian Chili (yields 8-10 servings)
1 can white kidney beans (cannellini), drained
1 can red kidney beans, drained
1 can black beans, drained
1 and 1/2 tablespoons of olive oil
1 large onion, chopped
1 and 1/2 stalks of celery, chopped
4 carrots, chopped
1 bell pepper (any color you have on hand), chopped
4 garlic cloves, minced
1-2 jalapeno peppers, minced
3 teaspoons ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1 can (28 oz) whole tomatoes (including juices)
1 can (14.5 oz) diced tomatoes (including juices)
2 teaspoons salt
1/2 teaspoon dried oregano
3 cups water
8-10 oz frozen whole-kernel corn
1-2 tablespoons fresh cilantro
1. In dutch oven or large pot, heat oil over medium heat. Add onions, carrots, celery and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalapeno, cumin, coriander, cinnamon and ground red pepper; cook 1 minute. Stir in tomatoes with their juices, salt and oregano, breaking up tomatoes with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes, stirring several times.
2. Add beans and water to Dutch oven. Heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat and stir in cilantro.
Serve with crispy bread and you got yourself a meal!