fall flavors

This week, fall came to the Bay Area.  I am thrilled to be wearing boots, jackets, and scarves once again.  Along with cooler temperatures and cozier fashion, comes flavorful foods.  Motivated by the weather, I decided to whip up a fall inspired meal.  

Ryan's favorite cool weather meal is vegetarian chili with cornbread, and I've had a hankering for apple crisp ever since my father-in-law mentioned the crisp he made with his backyard apple harvest.  So, to the market I went.  

The best part of fall cooking are the smells.  Wine and onions, amazing.  Apples and cinnamon, delicious.  

It's possible that I went a bit overboard for a Tuesday dinner, but I just couldn't resist.  Now, off to the kitchen for leftovers.


Vegetarian Chili:

2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 tomatillos, husked and chopped
1 jalapeno, minced
1 red bell pepper, chopped
1/4 fresh cilantro, minced
1 1/2 tbsp chili powder
1 tbsp ground cumin
2 tbsp red wine vinegar
2 tbsp white wine
4 large ripe tomatoes, chopped
1 can black beans
1 cup frozen corn
1 bag soy meat crumbles
1/2 cup vegetable stock
1 small can tomato paste

Heat oil in large pot over medium heat.  Sauté the onion, garlic, tomatillos, jalapeno, red bell pepper, cilantro, chili powder, and cumin.  After 2 minutes, add the white wine.  Stir often and until vegetables are soft, about 7 minutes.

Add the vinegar and stir until it's almost evaporated.  Add vegetable stock.

Add tomatoes and tomato paste and simmer over medium heat until sauce thickens.

Stir in the beans, corn, and soy crumbles.  Simmer about 20 minutes.

Garnish with cilantro, cheddar cheese, and sour cream.

(This is an enhanced recipe from The Essential Vegetarian Cookbook)