“I’m gone!…& a recipe for ‘Harvest Chili’.”

♥Hi Friends!

I’m gone this week on a belated anniversary outing with my Honey, so I’m only getting one short post out.  I have a delicious soup recipe and one observation to share and it’s this:  A restful vacation is HEALING in all 3 areas, SPIRIT, BODY & MIND!  Life is crazy awesome and I love those precious and not frequent enough times to rejuvenate and and fill up my cup, especially with my Honey!

♥Love you!

——————————————————————–

A couple weeks ago I helped out at a women’s conference our church held.  This is one of 3 soups we served.  It’s hearty, colorful, and fiber-packed (filling and good for the digestion!)   I like to enlist the help of my kids with this one for all of the cutting, chopping and can-opening.  It makes a lot, and I freeze smaller portions for a quick dinner another day.  I named it ‘HARVEST CHILI’ because chili is such a great thing to serve when Fall approaches and there’s a chill in the air.  But, this sweet and savory soup is delicious any time of year.

 HARVEST CHILI

  • 2 Tbsp avocado oil or EVOO (olive oil)
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stocks, thinly sliced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 2 yams (or sweet potatoes), peeled and diced
  • 3 cups frozen corn (I buy the organic bag at ‘COSTCO’.)
  • 1  28 oz can tomatoes (crushed or diced) with juice
  • 3 tomato cans full of water
  • 1  6 oz can tomato paste
  • 2 cans kidney beans, drained
  • 2 cans black beans, drained
  • 2 cans pinto beans, drained
  • ½ cup rinsed quinoa
  • 2 heaping Tbsp organic ‘Better than Bouillon Vegetable Paste’
  • 2 tsp ‘Real Salt’ or 1 tsp sea salt
  • 1 Tbsp organic no-salt seasoning (‘COSTCO’ brand)
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • pinch of crushed red pepper (to taste)
  • dash of cinnamon
  • ¼ cup raw apple cider vinegar (I use ‘Bragg’s’)
  • ¼ cup pure maple syrup (‘COSTCO’ again!)
  • organic tortilla chips (I buy ‘Kirkland’ brand from ‘COSTCO’)
  • sliced avocados
  • lime wedges

Heat oil in large soup pot and sauté onions, carrots, celery and red pepper for about 5 minutes.  Add the rest of the ingredients, except corn, chips, avocados and limes, and cook until the yams are tender.  Lastly, add corn and bring to a boil, just until corn is crisp tender.  Serve with tortilla chips, sliced avocados and fresh lime juice.  This soup is even better the next day.

IMG_1422

Leave a Reply

Your email address will not be published. Required fields are marked *