Here I am, September

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
serves 6

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.


  1. Yes, that nip in the air has me turning my cooking thoughts to fall treats too. Thanks for sharing that recipe - I've never thought of putting garbanzos in chili, but I'll bet they're great!

  2. Eggy, the garbanzo bean in particular really held up it's texture and I think was the star of the chili. Don't skip it!

  3. I wish I felt some sort of nip at all in the air. Today the low was about 75 with 95% humidity and a high of about 90. Yuck! In our world "Here I am September!" doesn't occur until November. However I won't be waiting until November to try this chili! It sounds delicious and very easy to make. I am going to try it next week! Thanks for sharing and please notice a color-changing leaf for me!

  4. Looks lovely! Chili is a favorite at my house, and I am so ready to eat it without sweating :)

  5. Liz, that humidity sounds awful. I'm wearing long sleeves today! And tell your girls that Melissa loved this chili and maybe that will make them love it, too.

  6. I thinking about having this chili for our Bengals party on Sunday. I might use a jalapeno from our garden though and some of our frozen tomatoes. I love chickpeas, but I don't have any on hand...thinking black, pinto and kidney (but you're saying don't skip the garbanzo beans, so I'm torn...). Advice???

  7. steve and sandy are reflected in your writing style


Thanks for sharing your thoughts!