It's impossible to believe that just last Friday, Marshall and I made our first trip to the park. It felt warm out and we did not even wear light jackets. Brady wore shorts at his track meet that night too.
Yesterday parts of the metro area received nearly a foot of snow! Luckily, down here in Farmington, we did not see even a single snowflake.
But, it's COLD today, so I made a huge crock pot full of chili for tomorrow night's dinner.
This Chili has become a fall favorite at our house, and even though it is clearly spring now, I thought I'd share the recipe.
Three Bean Chili
30 ounces canned diced tomatoes
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
1 tablespoon chili powder
15 ounces canned black beans, drained and rinsed
15 ounces kidney beans, drained and rinsed
15 ounces cannellini beans, drained and rinsed
1 cup frozen corn
1 cup brown sugar
29 ounces tomato puree
(If you like your chili more spicy, you could also add the optional teaspoon fresh jalapeno, teaspoon ground cayenne, teaspoon of paprika, and teaspoon of cumin)
Place all ingredients in the crock pot and cook for 6 hours.
Serve with fat-free sour cream and reduced fat cheese for a healthy, hearty dinner :).