Thursday, October 29, 2009

Today's Praise: Republic of Tea, Ginger Peach Longevity Tea

Today's Recipe: Bean and Corn Chili

Life in the Rockies is always interesting. It started snowing about three days ago, and it hasn't stopped yet. Yes, is still OCTOBER! Of course those of us who love (read: obsessed with) snow sports are like kids at Christmas right now, and I am excited to say my first day on the snow is coming up tomorrow. Whoo hoo!

Now with all this snow falling, there are few things more comforting than the items featured in today's post: hot tea and chili. Republic of Tea makes some really unique and interesting teas, and this one is a great flavored tea that requires little additional sweetner. It has a soothing yet energizing feel while it warms your insides on a cold snowy day - even if it is in October!

Like I said, this weather is a perfect excuse to have a chili party, so that's just what we did yesterday at work. Complete with all the fixins', we had Chicken Chili, Pork Green Chili, and my newest attempt at a veggie recipe: Bean and Corn Chili. It came out great and also served as a fantastic medium for dipping tortilla chips :)

Here's the recipe:

1 can red kidney beans
1 can cannellini (white kidney) beans
1 can diced tomatoes
1 can corn kernels
1 cup water
1 medium onion, chopped
1 clove garlic, minced
1/2 cup green onions chopped
2-3 T Chili Powder (to taste)
1 t ground cumin
1 t spicy mustard
1/2 t oregano

Here's the best part: throw it all in the slow cooker and let it RIP for 4 hours on high or 8 hours on low. Serve with cheese and torilla chips for an excellent, filling meal!

A great addition is also the mini corn muffins from my previous blog post.

Let me know who wins the "musical fruit" contest...
Happy Friday for me!

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