If it’s Chilly Outside, Let’s Make Chili Inside.

The hot humid summer days give way to the cool crisp fall air. Leaves on trees shed their green color for red, brown, yellow, orange and decorate the ground. Saturdays and Sundays are filled with football. Autumn is here. This time of year provides some of the best weather for running. It is also the perfect time for chili.

The history of chili is murky at best. According to an old Southwestern American Indian legend, it is said that the first recipe was written in the 17^th century by a nun, Sister Mary of Agreda of Spain. Whatever its origins there are as many varieties of chili as there are cooks to prepare it.

Three Bean Chili

1 Tbsp extra virgin olive oil

3 cloves garlic, minced

2 bell peppers (1-green, 1-red) seeded with pith (the white membrane) removed and chopped.

1 medium red onion chopped

3 carrots chopped

1 Tbsp cumin

3 Tbsp chili powder

¼ tsp cayenne

¼ tsp coarse sea salt

1 – 15 oz can each (drained and rinsed) – black beans, white kidney beans, red kidney beans

1 – 28 oz can diced tomatoes with juice

2 tsp oregano

1 Tbsp unsweetened cocoa powder

2 Tbsp Chia Seeds (these help thicken the chili)

Preparation:

In a large pot, heat the extra virgin olive oil over medium heat. Add the onions, peppers, carrots and salt; sauté until soft, about 5 minutes. Add the garlic and heat until fragrant, about 2 minutes. Add all the spices (except the Chia Seeds) and stir. Add all remaining ingredients, stir, cover and cook over a low to medium heat. Cook for 30-40 minutes, stirring occasionally. Salt and pepper to taste.

As the days get shorter and the weather cooler, fire up a pot of Three Bean Chili. As an accompanying dish or a meal, it’s a satisfying filling eat. Best of all it’s not just good, it’s good for you.

Go Bears!