1) We have to appreciate everyday...even when we think the day 'can't get any worse';
2) After Tyler and I were pronounced husband and wife, we had this song played.
Just make sure you take the time to stop...take a deep breath...and be happy you're here.
On that note, it may be a new day, but it's not a nice new day here. In all honesty, it hasn't been nice here for the past few days. So I took it upon myself to make chili a few nights ago. I decided to just go at it, add whatever and hope that it resembled chili. Guess what...it did!!! Loved every bite of it (and so did the hubby). Because I almost never have a camera available to me (Tyler takes it to work everyday to video golf swings), I make do with what I have -- my BlackBerry camera! Keep in mind: the chili tastes better than it looks (I have a whole new appreciation for good cameras. Man, can they make anything look good!)
Not So Chilly, Chili
Prep time: 15 minutes
Cooking time: 30 minutes
- 1/4 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1 tsp cayenne pepper
- 4-6 tbsp chili powder
Other remaining ingredients:
- 5 tomatoes, diced (you can remove peels if you like, I kept them on, but they will roll off on their own in chili)
- 1/2 sweet onion, diced
- 2 small carrots, diced
- 1 small zucchini, diced
- 1 medium sweet potato, diced (once again, your decision for skin on or off)
- 1 cob of corn, kernels removed
- 1 med green pepper, diced
- 1 stalk of celery, diced
- 2 cloves of garlic, minced
- 1/4 to 1/2 cup of vegetable or chicken stock/broth
- 1 jalapeno pepper, diced
- 1 can each of red kidney beans, black beans and pinto beans, rinsed and drained
- Fresh cilantro, chopped for garnish
- Salt and pepper to taste
1) In a large pot, add tomatoes and oregano. Cook over med-high heat for 5-10 minutes (or until tomatoes are tender and juices run)
2) Reduce heat to medium, add to pot: onions, carrots, celery, sweet potato, jalapeno, and garlic, and cook for another 5-10 minutes.
3) Add remaining vegetables (zucchini, corn, green pepper) along with remaining spices (the four C's: cumin, curry, cayenne and chili poweder), cook for another 4-5 mins; at this time, if consistency is getting too thick with all the veggies, start adding broth/stock according to how runny or thick you want your chili to be
4) Add the beans to pot, continuing to cook until everything is well-heated.
5) Add salt and pepper to taste
6) Move to a serving bowl and top with fresh cilantro
This really is hearty and makes you feel good with all the veggies you get to enjoy in it. I had leftovers for a few days after. It's a great recipe to make if you do want leftovers, then there's plenty to freeze and save for another day!
I've been thinking a lot about goals, which is why I even made a tab for them, and how important it is to stick to them!
One of my goals was to cook with a new fruit or vegetable each week, and this week, I have decided to use fennel!
Do you know any good recipes that use this ingredient?
Know what your goals are. Write them somewhere, where you can look at them everyday. The only way to make them happen is to be consistent with them, by keeping them fresh in your mind and vision. Happy Sunday!
What are your goals for the week? Month? Year?