Fall Fiesta Chili

There is something so romantic about the changing colors of the maple and elm trees, the fresh smell of a cool dew grass morning, the subtle chill that makes snuggling under a blanket by the fireplace in the evening a welcoming home that I love.

In the practice of Ayurveda our routine of living is honored by a dance that matches the change of time during the day and the change of seasons to ease the body, mind, and spirit into maintaining health and balance with the earth.

When September comes there is that last burst of summer foods like melons and peaches which come October are replaced by crisp tart apples and savory squashes. One of my favorite meals of this season is a hearty bowl of vegetarian chili; a complete nutritional meal with a little heat to warm the body inside.

It is simple and affordable to make. It freezes well, so it can be portioned for future meals you might need when you are too busy to cook. If you know you have a busy day coming up just take the frozen chili from the freezer into the fridge the night before and warm over low heat when you get home for dinner the following day. You will have a home cooked healthy meal in a few minutes. It is a heart healthy treat for yourself and those you love at the dining room table. No excuses!! What a gift to take the edge off your day by relaxing together over a home cooked meal.

Here is my recipe which blends the end of summer harvest with the early fall flavors. As always, use organic and local produce when possible. My preparation is low sodium and mild, I prefer to offer the seasonings for each person to add individually for dietary and personal taste.

Fall Fiesta Chili

Ingredients:

2 onions, chopped

4 cloves garlic, diced

½ cup water

1 Tablespoon ground cumin

1 1/4 cups fresh mild tomato salsa from your grocer’s refrigerator

2 green peppers, chopped

1- 16oz bag “7 bean and barley mix” prepared (You can find this item in the dried bean or soup isle of your grocery.)

1 quart cherry tomatoes, whole

12 oz. frozen corn kernels, defrosted

1 Tablespoon hot pepper sauce

1 cup Brown Basmati Rice

Salt

Fresh Cilantro, chopped (or substitute Italian Parsley)

PREPARE 7 Bean and Barley mix. This can be done the day before. Follow the directions on the package for soaking and simmering times.

GET STARTED Get the rice into a rice cooker and start it cooking. Chop all vegetables & garlic and put frozen corn in a bowl on the counter to defrost.

COOK ON STOVE TOP IN LARGE STEW POT on medium high heat the water with onions and garlic for 5 minutes * stir frequently. Add cumin, salsa, bell peppers & lower heat to simmer for 5 minutes, stir occasionally. Add bean and barley mix, cherry tomatoes, corn, Hot pepper sauce & simmer for 10 minutes.

Buen Apetito! Serve with Steamed Brown Basmati Rice & Fresh Cilantro, salt and hot pepper sauce for those that want to add more spice.

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