Bean and Corn Chili

Homemade Bean and Corn Chili and Beer Bread

I honestly thought I had posted this recipe before, but apparently I haven't. My bad. It's one of my faves and the thought that I haven't shared it with you is embarrassing.

I've been making Bean and Corn Chili since the Fall of 2006 when Tony made and served this at an impromptu Labor Day dinner party. I simply love it. It's easy, healthy, vegetarian (vegan, in fact, if you make it with organic vegetable broth), freezable, and great for all occasions. Because of the decreasing temperatures this past week, earlier sunsets, and bountiful harvest of tomatoes and one pepper from my garden, I've begun craving this fabulous recipe.

The best part of Bean and Corn Chili is that it's one of those recipes where you don't have to follow it exactly. For example, I discovered I was out of red wine today, so I used white instead. You can also add other types of peppers or beans if you'd like. Whatever is pleasing to your palate or you'd like out of your freezer/cabinet/garden.

I also like to make homemade cornbread to accompany Bean and Corn Chili, but tonight I'll probably make beer bread.

Bean and Corn Chili

Ingredients

• 2 medium onions, finely chopped
• 5 cloves garlic, minced
• 1/2 teaspoon olive oil
• 2 tablespoons red wine
• 1 green bell pepper, seeded and finely chopped
• 1 red bell pepper, seeded and finely chopped
• 2 stalks celery, finely sliced
• 6 Roma tomatoes, chopped
• 30 ounces kidney beans, canned, rinsed and drained (I like Joan of Arc Spicy Chili Beans rather than plain kidney beans)
• 6 ounces tomato paste
• 8 ounces frozen corn kernels
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1 1/2 cups nonfat chicken or vegetable broth

Directions

1. In a medium skillet, saute the onions and garlic in the olive oil and red wine.
2. Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly.
3. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Enjoy!

The World's Greatest Pizza

When I walked out into the garden today, I discovered that the one red Beef Master Tomato was ripe and calling to be eaten.

Looking around at what was in my pantry, I quickly realized I had all the ingredients for the perfect Tomato Basil Pizza. I grabbed the tomato, picked some fresh basil, and in about 15 minutes, I had what can only be described as the best pizza I've ever eaten.

Here's the basil . . .
I may have to learn to make pesto this year with all the Basil I've got.

Here's the beautiful Beef Master Tomato . . .

Sliced in half . . .
The Beef Master Tomato was so juicy, I could have eaten it like an apple, but I decided to only use half tonight and save the other half for a Tomato Sandwich tomorrow.

I used a Boboli individual pizza crust and sauce, along with a little mozzarella cheese. Here's the finished product before cooking . . .

9 minutes later here's the finished product . . .

Doesn't that look spectacular? The best part is that I grew the Tomato and Basil myself without the use of pesticides. I don't mean to brag, but my pizza beat the pants off any of the so-called 25 Best Pizzas in Chicago. I'm just sayin'.

Veggie Garden Porn

It's that time of the year when I'm all excited about the garden (yes, that would be just about any time between May and October when I pull out the garden) and entertain you with Veggie Garden Porn!

Today was especially exciting because look what I found when I walked out into my backyard a few minutes ago . . . the FIRST red tomato of the season! It's a Beef Master. Size matters with Beef Master Tomatoes and check out this size of this baby!

Now, I've actually got LOTS of tomatoes, but only one red one. Here's some green Beef Master Tomatoes.

And here's a green Plum Tomato. Again, check out the size of that Plum Tomato!

Here's the NEW Summer Squash. It's not to be confused with the original Summer Squash I planted a couple of months ago that was ripped out by some beast in the middle of the night. I'm telling you, if I ever find that monster . . .

It's the FIRST Red Pepper. I know, I know. You're thinking, "Um, that's GREEN, not red." Yes, I'm aware of that. It's just not full grown or ripe yet. Give it time.

Here's the yummiest Basil in the world. I've been eating it for weeks!

I also have Garlic Chives, but they're not too exciting to look at.

Stay tuned tomorrow for Flower Garden Porn!

Pig Candy: A Party in my Mouth

I've been gone for a few days and I owe you an apology or at least some great gifts. Let's try for both. First, I sincerely apologize for leaving you in the lurch since Thursday night with no warning. All I can say is that I've been a little in over my head. I won't let it happen again. Second, I've got a great gift for you and I think you'll be very pleased.

I have two words for you: Pig Candy.

Pig Candy is basically bacon and sugar, although some foodies insist on ginger and cayenne pepper too.

Pig Candy - from The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner

• Bacon (several strips)
• Brown Sugar (enough to coat bacon strips)

1. Coat uncooked bacon in some dark brown sugar.
2. Bake at 350 degrees for 20 minutes.

For two amazing descriptions and step-by-step instructions and pictures that will create a party in your mouth, click here and here.

Bacon Flowchart

A good friend sent me this Bacon Flowchart. And I thought you'd enjoy it. Isn't this how you think when you're hungry? To truly appreciate the flowchart, click on the picture to view it in its full size.

And while we're singing the praises of bacon, you'll probably want to try these Bacon Mac & Cheese Cups.