No. 1 : Quick Recipe

Fall Veggie Chili

  • 2 TB Avocado or Olive Oil
  • 1 Cup Chopped Red Onion
  • 1 Yellow or Orange Bell Pepper Seeds and Chopped
  • 3 Grated Garlic Cloves
  • 2 (15 OZ) Cans Black Beans
  • 4 Cups Chopped (about ½”) Sweet Potatoes, roasted at 425F for about 30 minutes with a sprinkle of turmeric, salt, pepper and tossed or sprayed with Extra Virgin Olive Oil
  • 2 (15 OZ) Cans Fire Roasted Chopped Tomatoes
  • ½ Cup Orange* Lentils
  • 4 Cups Veggie Broth
  • 1 TB Chili Powder
  • 1 Tsp Cumin
  • 1 Tsp Dried Oregano
  • ¼ Cup Chopped Cilantro
  • ¼ Cup Chopped Green Onions, plus more for garnish
  • 1 TB Lime Juice
  • Sea Salt and Black Pepper to taste
  • 1 Cup Shredded Sharp Cheddar
  • ½ Cup Nonfat Greek Yogurt

Sauté the onion and pepper in the oil. When soft, about 5 – 7 minutes, add the garlic and cook and stir until fragrant, about 1 minute. Add the next 8 ingredients to the pot and simmer for 20 – 30 minutes. When warmed through, stir in the cilantro and green onions. Season with salt and pepper.Top with additional green onions, shredded cheddar and nonfat greek yogurt.

No. 2 : Kitchen SCOOP

*Use Orange (red) Lentils whenever you are making a creamy dish, as they are much softer when cooked, than green, black or brown lentils. I love lentils for the healthy kitchen, they are tiny powerhouses of flavor AND nutrition. They are super source of fiber lowering cholesterol – the same fiber helps regulate blood sugar! In a study Lentils also provide significant amounts of folate and magnesium – perfect nutrition for a healthy heart!

No. 3 : Clever Idea

My favorite brand of fire roasted tomatoes are from Muir Glen, a company found in 1991 by a group of entrepreneurs interested in making the best tomatoes available for everyone. Organic and packaged without any synthetic chemical additives of any kind.

No. 4 : Cheers!

Smoking Loon Pinot Noir
Valle Central Chile
About $12.00

If you love fruit-forward “new world style” pinot noir, you’ll like this juicy cranberry flavored sipper from the Valle Central in Chile – one of the largest wine regions in South America. With just a touch herb flavor, it goes great with the spicy-not-hot chili, pairing especially well with the roasted sweet potatoes and spices.

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