There has been talk since yesterday of a big, dangerous ice storm heading our way. Yuck! When I spoke with my parents last night, they both said that we should plan on laying low today. When I woke up around 8am, the weather still looked fine, so I decided to head out to the grocery store for some staples before the expected 10am winter mix.
I don’t think I have ever been to the grocery store before 9am. The store was quiet, which was nice, but the pharmacy didn’t open until 10am (which stinks before I needed some allergy meds).
I was home before the BOY even emerged from the bedroom. The weather outside was gray, but warm. If a storm wasn’t heading our way, I might have bundled up for a run. Instead, I put some errands on hold to stay in my warm, comfortable home. I made us some eggs for breakfast and sat down to watch last week’s Biggest Loser. Meanwhile, I got started on moving some files form old computer to my new computer. 2 hours later, there was no wintery mix insight, and I was beginning to feel guilty about sitting on the couch in my jammies all day. My mom called around noon and mentioned that some rain had started by their house. She invited us over to brave the storm with some television and chili. However, I had the same idea here!
The BOY turned on the Indiana basketball game, and I started chopping up veggies for Lentil Chili.
This is a vegetarian recipe from one of my new cookbooks.
I was super excited to try this chili. It has a complex flavor profile, and I even picked up cayenne at the grocery store this morning.
This chili is jam packed with vegetables!
Before you even add in your lentils, beans, tomatoes, and veggie broth. I used only 4 cups of broth due to space limitations in my pot.
If I was going to spend the day, hiding from the rain, I decided to make the most of it. I kept plugging away at my computer getting to know Windows 8 and started a few loads of laundry. I also sat with the BOY cheering on Indiana during a stressful conference game. By the time Indiana secured a victory against Michigan State, my chili was ready for consumption.
And OMG…it is GOOD!
So simple and rich, the chili tasted amazing covered in sweet avocado.
I recommend saving this recipe for your next rainy Sunday (or even Superbowl Sunday)!
The rain never came down as hard as I expected, but a few minutes ago, the BOY looked out the window.
And my car…is covered…in a sheet of ice. Yikes! I will definitely have to thaw it out in order to get to CrossFit tomorrow.
Did you get hit with a winter storm today?
How did you spend your Sunday?
Mine was much lazier than expected, but I am happy to be moved into my new computer!
If you are having a quiet day in (like me), here are three more veggie chili recipes that I love!
And…dinner is already in the crockpot, which means that I will have another easy recipe coming your way. Clue…this one involves homemade peanut butter!
From the Forks Over Knives Cookbook
3 yellow onions, chopped
1 1/2 cups celery, chopped
4 carrots, chopped
2 bell peppers (1 red and 1 green), chopped
1-2 garlic cloves, minced
6 cups 4 cups vegetable broth
2 Tbsp chili powder
1 tsp. cumin
1 tsp. paprika
1/2 tsp. ground chipotle powder or smoked paprika
1/2 tsp. cayenne pepper
2 cups red lentils, rinsed
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can kidney beans, rinsed and drained
zest and juice of 1 lime
In a large soup pot over medium-high heat, sauté onion, celery, carrots, bell pepper, and garlic in 1 cup of the vegetable broth. Stir occasionally and cook until vegetables soften, approximately 5-7 minutes.
Add chili powder, cumin, paprika, ground chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.
Add lentils, crushed tomatoes, kidney beans, and remaining vegetable broth into the soup pot. Cover and bring to a boil. Cover and bring to a boil. Once boiling, reduce heat and simmer until lentils are soft, approximately 45 minutes, stirring occasionally.
*Note: this recipe made 12 cups of chili, which is more than enough to eat, share, and try freezing.