|Vegetarian Black Bean Chili, Corn Bread and Tossed Salad|
I’m not going to lie. I am tired!! I didn’t realize that having teenagers was harder than having toddlers. I haven’t slept since May! At least when they are babies and cry during the night, you know where they are. This “out driving late every night” is a killer. In addition, my new dog Abbey hasn’t figured out that I don’t rise before 7:00 a.m. I’m not complaining. I’m just stating the facts. After packing two kids and shuffling them off to college, I can finally catch up on some much needed “me” time.
|My daughter's "coach"|
Today, I am sharing with you a recent dinner I made. This dish is perfect this time of the year. It makes use of farm-stand fresh vegetables. Also, since autumn is around the horizon, this dish is a bit hardier than standard summer fare. As I was passing through the Catskills after dropping my son off at college, I came upon a wonderful farm stand. I picked up all that was needed for the Crockpot Vegetarian Black Bean Chili recipe below. I was also lucky enough to stop at a little stand where a woman was selling her homegrown garlic.….LUCKY ME!! ENJOY!!
|Showing off my garlic|
Crockpot Vegetarian Black Bean Chili
2 medium onions, chopped
3 garlic cloves, finely chopped
2 tbsps. (or to taste) chili powder
2 tsps. Ground cumin
1 cup vegetable broth (can use water)
¼ cup organic red wine
3 large ripe heirloom tomatoes, chopped
1 tsp. honey
1 bay leaf
2 medium to large zucchini, chopped
2 ½ cups cooked black beans (*I soak overnight and cook the next morning)
1 ear fresh corn
Sea salt and pepper, to taste
Place onion, garlic, black beans, all vegetables, seasoning & liquids into the crockpot. Stir gently to combine. Cook on low setting for 8-10 hours. Serve with cornbread and tossed salad.
|Taking a break from cooking to play with Abbey|
|Teasing Abbey with some fresh oregano|
1 cup cornmeal
1 cup whole wheat flour
1 tablespoon aluminum free baking powder
¼ cup honey
1 cup organic milk
1 tablespoon olive oil
Combine dry ingredients. Add milk, honey, oil and egg. Mix until well blended. No not over mix. Pour into oiled Pyrex glass baking dish (7 x 9) and bake 15-20 minutes in a 425 degree preheated oven. Make sure wooden pick comes out clean.
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|Some of the ingredients|
|"Chop" is my middle name|
|In the crock it goes......|
|Corn bread fresh out of the oven|