3 bean chili

Last week was a busy week around here.  I started my training at Ele's Place so that added an extra 10 hours to my week (on top of this impossible cold I've seem to come down with).  I love the training, and it has made me miss my Death, Loss and Grief class I took my last semester at UM.  My professor Sally Foley was absolutely amazing!  A true inspiration for a social worker.  She had so much energy and passion for what she did and EVERYONE loved her classes.   She taught the death class and sex class...  2 of the most interesting and most important pieces of life- the beginning and the end.  Anyway, the training has gone well, I feel comfortable, and I'm looking forward to being able to work with the children.  Made me do lots of reflecting of my own loss this spring of the beloved Virginia Ruth Lutz.       

Last week was another big week too because I finally officially changed my name!!  Yup, I'm legally Ashlee (Ellsworth as my middle name) Fowler!   We had to wait for the state of Hawaii to file our marriage license, and then mail it back to us before I could go to the social security office and secretary of state, it only took Hawaii 10 weeks.  I got my new card in the mail last week, and I'll be heading over to the bank this week to change my name on my accounts there!  I know it's just a little thing, but it has been so very exciting to me.  

Last week at work I made a double batch of three bean chili that sold out after three days!  It's probably the least time intensive soup I've done too!  Here is the recipe for a single batch- makes about 5 quarts

1 medium to large size onion chopped

1 red pepper chopped

6 cloves of garlic minced

olive oil

2 Tablespoons chili powder

2 teaspoons cumin

1 1/2 teaspoons oregano

a dash or two of red pepper flakes

1 teaspoon cinnamon 

1 teaspoon sugar

1 28 oz can tomato sauce

1 can diced tomatoes with juice

2 cans black bean with liquid

1 can garbanzo beans drained

1 can dark kidney beans drained

1 can corn drained

water, salt, pepper

Add onion, red pepper and garlic to a large heavy pot (I use a 6 qt dutch oven) add enough olive oil to coat ingredients, let simmer till onion fragrant and translucent- about 10 minutes medium heat. Add all the spiced (chili powder, cumin, oregano, pepper flakes, cinnamon, sugar) mix  and lower heat to low/medium cook for 2-3 minutes then add all the cans starting with tomato sauce.  Stir everything together, add water if needed add salt and pepper to taste.  Let simmer for at least 15 minutes, I think its better if the flavors meld for least an hour on low with the pot covered.  Serve with a little sour cream, cilantro, and cheddar cheese!    

We are having the missionaries over for dinner tonight and I found a recipe for sour cream corn bread that I'm trying- I'll post it if I like the way it turned out!!