a yummy math problem

~Autumn, the year's last, loveliest smile.~
-William Cullen Bryant

Here is a math problem for you... If Fall = Cool Weather and Cool Weather = Chili, then what does Fall equal? Chili!

Here is a wonderful vegan 3 Bean Chili recipe that carnivore would never know was meat free... but if s/he does, just add some prepared ground turkey into the bowl after serving the vegans.

Ingredients

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can vegetarian black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans

Optional Toppings:

8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar (vegans, use Follow Your Heart cheddar)
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping
Sour Cream (vegans, use vegan substitute)

Directions

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.


Ahh the warm feeling of fall soup.  Sorry, professional leaf raker not included.