Tonight I made this Vegetarian Chili from my latest Trade as One box. I also made some cornbread to go along with it. Majority of the products I used are from the Women’s Bean Project – an organization that helps unemployed and impoverished women become self-sufficient. Slow cooker meals are always a win for me and I had fun making it. It was a delicious chili and it’s always great to know that it went to a great cause.
For more about Women’s Bean Project watch the video below or visit their page
Red Robin Gourmet Burgers and Brews is not only known for their burgers, but also for their beer shakes. I recently tried their Irish Beer Shake when stopping in at the Chandler location for a burger. It’s a combination of Guinness stout, Jameson Irish whiskey and Hershey’s chocolate syrup blended with soft serve. It was delicious! For my burger, I got the Chili Chili Cheeseburger and enjoyed that as well!
I love it when the weather starts cooling off. For me, autumn means layers of clothes, chili and bonfires. Tonight we had a fun fellowship night of corn hole, s’mores and music. I’m very blessed to have a great group of friends to do life with and thankful for moments like this to be in community. Tonight got me excited for the upcoming holidays.
One of my favorite Autumn foods is chili. I love it when it cools down and you can warm up with a big bowl of chili with cornbread. We had a chili party at work. Someone else brought in a white chili along with some cornbread. Here is a recipe I like to use.
3/4 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 16-oz can tomatoes, cut up
1 15-oz can dark red kidney beans, rinsed and drained
1 8 oz can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
In a large saucepan or Dutch oven cook ground beef, onion, green pepper, and garlic till meat is brown and onion is tender. Drain fat from pan. Stir in undrained tomatoes, kidney beans, tomato sauce, water, chili powder, cumin, salt, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
Today I purchased a huge bottle of Sriracha. This is seriously my favorite hot sauce. I love pouring it over my sandwiches and hummus at Pita Jungle. You also see it at middle eastern restaurants. It is a type of Thai hot sauce and it has a sweet but hot flavor to it. It’s so good!!
From their site: Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste. Like all our sauces, we use only the highest quality ingredients and never any artificial colors or flavorings.
At my job, we sometimes have to work the holidays. You can let it drag you down or you can make it fun (the time and a half pay always gives a nice few extra bucks to the paycheck). All of us in the lab got together and decided to bring some food and have a little party to start the New Year. Someone brought a tortellini pasta and some brownies. I kept with the tradition of New Years and made a chili with black-eyed peas. Eating black-eyed peas on New Years day brings good luck and is thought to bring prosperity. It was really good and I posted the recipe below.
Rinse and drain peas. Combine half the peas and half the tomatoes in a food processor; blend until smooth. Heat a wide-bottom pot over medium-high. Add beef; cook and crumble until browned. Move beef to a bowl. Add half the onions and remaining tomatoes to the pot. Saute until tender, 1 to 2 minutes. Return beef to pot. Stir in bean-to-mato puree, chili powder, ketchup, and water. Simmer, uncovered, 15 minutes. Meanwhile, mash avocado with half the lime juice and half the cilantro; set aside. Stir the remaining lime juice and cilantro into the chili. Dish chili into bowls and top with the avocado mash.
Every Monday night Christin and I meet with our missional community. A missional community is basically a group of people meeting and doing life together (below is a video from Jeff Vanderstelt from the Acts 29 network describing what a missional community is). We are not only growing together in our walk with Christ, but we meet in each other’s home to have dinner and fellowship. Tonight was our turn to host. I made a delicious chicken chili loaded with vegetables and Christin made a great salad and cornbread. It was both a light and healthy meal for our group. It was a great night for us to have people in our home as all five couples in our group made it to tonight as well as our Pastor from Missio Dei Communities. We talked vision and direction of our group in addition to having dinner together. Nothing like blending great food with community.
Pumpkin patches, chili, corn mazes and pig races. These are all part of the fun at Schnept Farms in Queen Creek, AZ. This family owned farm host their Pumpkin and Chili party every year for Harvest season. We brought the whole family out for some fun and food.