I’m staring at the calendar in disbelief that summer has come and gone. While, yes we do have two more weeks of summer left officially, Labor Day marks the end of long days on the beach and dips into the icy Puget Sound.
Honestly, I wish I packed more into these past three months but my lack of money put a serious damper on my traveling plans. Luckily though, I live in a state where you don’t have to drive far to escape the hustle of the city and end up in a completely different terrain. Lush green colored mountains give way to gold tinted fields of corn as far as the eye can see within moments.
I’m sure once winter comes, I will miss summer’s cheerful demeanor. Right now though, the crisp air is making me giddy for autumn and all it stands for – cozy sweaters, bubbling pots of chili and honey crisp apples.
Circling back to my money situation, chili is one of those one-pot dishes that can be stretched into three different meals. I’m telling ya, leftovers are a budgeters dream. Not to mention, chili taste better the longer it sits in the fridge as the flavors deepen.
Tomorrow on the blog, I’ll you show how to re-use the leftovers into a dish your family will love. Hint, it features those biscuits in the foreground.
If you decide to take a chance on this Vegetarian Chili Mole, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- ½ medium yellow onion, diced
- 2 cloves of garlic, crushed and chopped
- 1 large red bell pepper, seeded and chopped
- ½ jalapeno, seeded and diced
- 1½ cups fresh or canned corn
- 15 oz can black beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- 28 oz can diced tomatoes
- ½ teaspoon dried cayenne pepper
- 1½ teaspoon dried cumin
- 1 tablespoon brown sugar
- ½ teaspoon chipotle paste
- 1 tablespoon tomato paste
- 1 tablespoon chopped dark chocolate
- In a large heavy bottomed dutch oven, saute the onion, garlic, bell pepper and jalapeno until the onion is softened, about 5 min. Add the corn, black beans, pinto beans and tomatoes. Season the mixture with cayenne pepper, cumin and brown sugar. Pour 1½ cups water into the pot and stir.
- Lastly, mix in chipotle paste, tomato paste and dark chocolate. Lower the heat to a simmer. With a tight fitting lid, cook the chili 25 to 30 minutes. Serve.