I’ll Drink To That

6 Nov

So today’s plans turned out to be a bust. We had originally planned to head out to Temecula Wine Country to pick up our wine club releases. (We are wine club members of two wineries there – Callaway and Wiens.) BUT… It was pouring down rain, which actually didn’t stop us (although it probably should have). Then after blowing through two toll plazas, we realized we didn’t have our toll pass in the car. 😯 (Hubby had moved it into his truck and forgotten to move it back into our “main” car.) At this point, we decided that between the rain and the toll debacle, there were just too many bad omens and we should turn around. Not to mention the fact that I think the toll road people will give you one “opps,” but we would have had two “opps” including the trip home. So we turned around and headed to Trader Joe’s to pick up a few groceries for the week. Then we came home and chill-axed for the afternoon.

But, alas, the day wasn’t a total fail. At the grocery store, we bought ingredients to make Vegetarian Chili, which was perfect for this chilly (no pun intended ;-)), rainy day. This recipe originally comes from The Best Life Diet book by Bob Greene (you know, Oprah’s trainer). I am a SUCKER for a diet book! Don’t even ask me how many are on my shelves. Anyway, this is actually a pretty good book, as far as diet books go, and the best part is the Veg Chili recipe.

Vegetarian Chili

Vegetarian Chili Ingredients

Ingredients

1 Tbs. canola oil

1 large onion (chopped)

1 medium green bell pepper (chopped)

4 cloves garlic (chopped)

2 jalapenos (chopped) – I’m lazy, so I used a can of diced green chiles instead.

2 – 15 oz. cans black beans (drained and rinsed)

2 – 14.5 oz cans fire roasted (or plain) tomatoes

1.5 cups water

1 Tbs. chili powder

1 tsp. ground cumin

1/2 tsp. coarse salt

1 cup frozen sweet corn – I use the frozen fire roasted corn from TJ’s.

Instructions

Heat up the oil in a large stock pan and then add the onion, bell pepper, garlic and chiles. Heat until veggies are tender – about 7 minutes.

Umm, yeah, we like a lot of garlic, so we might have put in a little extra.

Add in black beans, tomatoes, water, chili powder, cumin and salt.

Heat mixture until it boils. Then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.

Then stir in the corn and heat until it boils. Reduce heat and simmer uncovered for 5 minutes longer. Then you end up with this:

Add toppings of your choice, such as sour cream or cheese (or leave as is for vegan version). YUM! This chili is totally healthy (look at all those veggies!) and way yummy! 🙂

And since we couldn’t make it out to Temecula today, we did the next best thing – drank a bottle of wine from Temecula. 😉 From Wiens, to be exact.

Wiens 2009 Reflection

Here’s how Wiens describes this wine:

Created by blending carefully selected barrels previously designated and set aside as Reserve Quality, our 2009 Reflection is a zippy sensorial delight. Bright & lively, fruity & complex, it shows notes of cherry, pomegranate, and rose petal followed by a crisp & spicy finish.

I describe it as delicious and it paired nicely with the spiciness of the chili.

So the day was somewhat salvaged with a yummy chili and delicious wine. I’ll drink to that. 😀

~~~~~~~~~~~~~~~

What do you like to do on a rainy day?

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