I woke up this morning with a couple of inches of snow on the lawn and on my car. Snow was still falling on my commute. However when I pulled into my work approximately 20 miles away the sun was peeking out and there was no snow to be seen. This afternoon was warmer, the sun was still shining on my work and it was close to 50 degrees. However on the ride home the dark clouds were ominous in the northeast. A little bit of snow started falling again. But then the sun was out, but the gray clouds were still threatening. What does this all mean? Nothing really. This is Northeast Ohio and bizarre ever-changing weather is the norm. Look, I don’t like the snow before Halloween, or even Thanksgiving for that matter, but you learn to accept it and toughen up.
One path to acceptance is the consumption of comfort food. We already did Mac and Cheese earlier this month, which was amazing and which would have been great today. I have something even better though: Chili. Hot spices, warm food, hearty beans, you can’t beat it. The best part is chili is so easy to make. Usually I just pour a couple of cans of beans, a couple can of tomatoes, some spices and maybe an onion into a pot, heat it up and serve with grilled cheese sandwiches. It’s so easy, that when I decided to do Pumpkin Chili I didn’t even bother looking up a recipe ahead of time. I figured that I could do the same thing and toss some pumpkin in there. I got cold feet though and worried that the standard recipe wouldn’t accentuate the pumpkin enough. So I delved into Pinterest to find one that looked good. I was overwhelmed with the amount of choices that looked delicious. Ultimately I went for this one from London, Like the City with some modifications.
- 2 tablespoons olive oil
- 1/2 yellow onion
- 2 tablespoons minced garlic
- 1/2 red bell pepper
- 1 can Great Northern Beans
- 1 can Kidney beans
- 1/2 Jalapeno pepper
- 1 can diced tomatoes
- 1/2 can pumpkin puree
- A pinch of cumin, cinnamon and red pepper
- 2-3Tbs of Chili Powder or more depending on your tastes (I couldn’t make chili without it so this is my addition)
- In a medium/large pot heat the oil over low heat.
- Dice onion and bell pepper, mince garlic. Add to the pot and turn the heat up to medium. Saute until onion begins to soften.
- Chop jalapeno pepper and add to the pot. Add diced tomatoes with juices, pumpkin and all the spices and cook for 2-3 minutes.
- Drain and rinse the beans and add to the pot.
- Once everything is warmed through check to see if you need to add any salt or pepper. Serve with cheese or sour cream. And cornbread. Don’t forget the cornbread. (I Made a quick Jiffy cornbread to go with this tonight.)
It really warmed us up on this crazy weather day.