here is a bit of real dialogue that happened between my husband and i:
me: now that the weather is getting colder, i really want to start cooking healthy meals and using the oven more. this summer it was way too hot to cook anything substantial and i feel like all we ate
for dinner was ice cream.
nick: oh no. fall is pie season. first there's apple picking, then thanksgiving and christmas.
that is the time when all the best pies are made. i plan on eating lots of pie.
this time of year is not for being healthy.
since shared eating habits have been proven amongst spouses & close friends,
i am going to try to balance out my man's penchant for pies with some
delicious, nutritious vegetarian cuisine.
(or as he calls it- rabbit's food)
tonight, i tried this vegetarian black bean chili recipe.
it was fairly easy to make and the perfect chili for a chilly evening.
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
coarse salt & ground pepper
2 zucchini, halved and diced
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans of black beans, rinsed & drained
1 package of frozen corn kernels, thawed
1) in a 5 quart dutch oven or heavy pot, heat oil over medium-high. add onion & garlic; season
with salt & pepper. cook, stirring occasionally, until beginning to soften, about 4 min.
2) add zucchini, carrots, chili powder, & cumin. cook, stirring occasionally, until carrots are
crisp-tender, 6-8 minutes. add beans, tomatoes, corn and 1 cup of water. simmer until slightly
thickened and carrots are soft, 8-10 minutes more.