Winter Chili

I watch my 7 month old grandson 4 mornings a week, & cook lunch for my daughter & myself - & for her hubby, if we're at their house. It's been fun being creative with recipes & thinking up 'what to have!'

My friend Sheila King has produced a very sweet cookbook, "Sheila's Kitchen" & the format is 8 1/2 x 11", spiral bound & printed on one side - so there's plenty of room to jot down some of my new GF recipes! If you think ahead, you can bring the beans to a boil & soak overnight! I just decided to do chili in the morning, so used OG canned beans (all items are OG when possible!)

My nursing grandson had a diaper rash which we traced to tomatoes, so I left those out of the chili - you could certainly add canned tomatoes or paste, or my favorite, dried tomatoes! I dry them in a food dehydrator, & chop some & cover with olive oil, to toss into things toward the end of cooking.

This is a vegan recipe, you could use any meat you had on hand!

Here's a Chili for Fall or Winter days

2 Tbsp coconut or olive oil

2 medium onions, chopped

3-5 cloves of garlic, chopped

* saute onions & garlic in oil

1 Can OG black beans

1 Can OG pinto beans

1/2 C OG lentils (uncooked)

1/4 C cacao nibs

2 quarts soup stock (I simmer veggie trimmings in water while I'm chopping other ingredients)

** add beans, hot stock to onion/garlic & add spices:

1 T paprica

3 T chili powder

1 T gharam masala or pumpkin pie spice

1 tsp cinnamon

1 tsp sea salt

1 tsp ground cumin

2 tsp fresh oregano

2 tsp fresh savory

1 Bay leaf

2 Tbsp kombu or other kelp

** chop veggies & add: I used

1 medium golden or red beet,

1 medium carrot,

1/2 a black radish or turnip, 2 handfuls lovage (could be several celery stalks)

** bring to a boil, then turn heat to low & simmer ~ 3 hours.

Serve with cornbread or quinoa/amaranth & a big green salad