No. 1 : Quick Recipe

Black Bean Chili

  • 2 TB Avocado or Olive Oil
  • 1 Cup Chopped Red Onion
  • 1 Yellow or Orange Bell Pepper, Seeded and Chopped
  • 3 Grated Garlic Cloves
  • 2 (15 OZ) Cans Black Beans, drained and rinsed
  • 2 (15 OZ) Cans Fire Roasted Chopped Tomatoes
  • ½ Cup Orange* Lentils
  • 2 Cups Veggie Broth
  • 1 TB Chili Powder
  • 1 Tsp Cumin
  • 1 Tsp Dried Oregano
  • ¼ Cup Chopped Cilantro
  • ¼ Cup Chopped Green Onions
  • Sea Salt and Black Pepper to taste

Sauté the onion and pepper in the oil. When soft, about 7 – 8 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 your choice of garnishes like the ones I have in Kitchen Scoop.

No. 2 : Kitchen Scoop

Grated Cheddar, Nonfat Greek Yogurt, Roasted Sweet Potatoes (4 Cups ½” Chopped 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),  Jalapeño, Avocado or Salsa.

No. 3 : Clever Idea

*I use orange lentils in the recipe because they break down easily and make the chili rich and creamy. I find them in the regular grocery store, but if  you can’t – just use brown lentils!

No. 4 : Wine FIND of the Week

Seven Deadly Zins
Lodi California
About $15

The biggest football game of the year calls for a classic American Wine –  yummy Zinfandel from my favorite place for this delicious grape – Lodi California. This deep dark red wine with its smoky, cherry flavor will pair perfectly with the warm and yummy chili. Plus its easy-to-find and affordable enough to share with all your fans!

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