Today was a pretty good day - I drove to Sacramento, about 1 1/2 hours away and had lunch with a couple of friends. Knowing that it would be a crazy afternoon getting back in time to pick up the kids, etc., I started the crockpot before I left. I didn't feel like doing it because my morning was already busy - but this afternoon I was so glad I did. We were able to take Bella up for a long hike this afternoon knowing that dinner was taken care of.
One other thing I did before leaving for Sacto was score some tickets to see Tom Petty. He's playing at the Berkeley Greek theater (outdoors) in August - just three days before my birthday. So happy birthday to me, a little early.
Here's my recipe for vegetarian chili - adapted from the Silver Palate Cookbook "Chili for a Crowd" Recipe:
1 large onion, chopped
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
¾ ounce ground cumin seed
1 ounce plain chili powder
2 tablespoons dijon style mustard
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons dried dill
2 tablespoons dried parsley
2 tablespoons red wine
2 tablespoons lemon juice
1 6 ounce can tomato paste
2 28 ounce cans chopped tomatoes (do not drain)
2 cans kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup TVP (texturized vegetable protein)
1 small can sliced black olives
water as needed
Combine everything except olives in crockpot and cook on high for about 4 hours then reduce to low for another 4 hours or so. Add olives about an hour before you’re ready to serve. The longer it cooks, the better it tastes.