There is no denying it--it's September. I don't even have to look at the calendar to know it. September in southwest Ohio is always the same: a crisp chill in the morning that makes me want to snuggle down deeper into my bed and then warm sunshine all afternoon that burns away the chill.
The trees tell me, too, in their own sly way; turning orange so slowly that I hardly notice and then one afternoon I take a longer look and wonder "when did that happen?"
Without even realizing it my grocery list starts transitioning from greens, fresh fruits, and soft cheeses to sweet potatoes, grains, and hearty proteins. I think it's because September gives me an anticipation of pumpkin patches, corn mazes, and fuzzy sweaters. Here I am, September--my arms (and appetite) are wide open for you.
And for you, my darling reader, is a recipe for a three-bean chili. It was warm, spicy, and filling, and I didn't miss the meat at all. You won't either.
Three Bean Chili
recipe adapted from Bon Appetit
1 tbsp olive oil
1 medium yellow onion, chopped
8 garlic cloves, chopped
1 28oz can stewed tomatoes
2 15oz cans of black beans, well drained
1 15oz can red kidney beans, well drained
1 15oz can garbanzo beans, well drained
3 tbsp chili powder
1 tbsp ground cumin
1 tbsp spicy chili garlic sauce (or 1 tbsp sriricha for extra spicy chili)
salt & pepper
optional: cheddar cheese, cilantro, and sour cream for garnish
Heat oil in a heavy saucepan or dutch oven over medium heat. Add garlic and onion and saute until fragrant, about 1 minute. Add tomatoes, beans, chili powder, cumin, and spicy chili garlic sauce and bring to a simmer. Reduce heat to low and simmer until flavors are blended, at minimum 30 minutes and up to 2 hours. Add water in 1/2 cup increments to thin the chili if needed. Salt & pepper to taste.
Serve hot and garnish with cheese, cilantro, and/or sour cream.