Smoky Three Bean Beef Chili

Fall is here. This weekend we're in Whistler, BC. My favorite seasons to visit Whistler are summer and fall. Obviously, I'm not a skiier - I took a few snow boarding lessons but they weren't money well spent! I'll stick to running. Anyways, Whistler in fall is beautiful - a full palate of colours are awaiting outside my door. Walking through and around the village is always time well spent.

Whistler, BC. Snow will be here soon.

With fall comes cooler temperatures and cravings of warmer comfort foods. Chili, like this three bean beef chili, is perfect for cool days, and even cooler evenings. Add some warm, fresh bread and you've got a perfect meal to enjoy the colors of fall as the sun sets over the mountain.

Ingredients

1.5 lb ground beef

1 can (15.5 oz) black beans, drained and rinsed

1 can (15.5 oz) kidney beans, drained and rinsed

1 can (15.5 oz) white cannelloni beans, drained and rinsed

2 tbsp tomato paste

1 large onion

6-8 cloves garlic, crushed

1 tbsp liquid smoke

1 tbsp chipotle powder

2 tsp smoked paprika

1 tbsp ground cumin

1 28 oz can tomato sauce

2 cups tomato puree or beef broth

2 cups shredded cheese to garnish

green onions to garnish

Instructions

1. Over medium high heat, brown beef in large, heavy bottom pot.
2. Remove beef to a bowl and leave fat in pan. Add onions.
3. Saute for 3 minutes.
4. Add garlic and saute another minute.
5. Add tomato paste and stir for 2 minutes.
6. Add beef and stir. 
7. Add sauce and puree or stock.
8. Add all beans.
9. Add chipotle, cumin, liquid smoke, paprika.
10. Stir and simmer for at 1 hour over medium low heat.
11. Serve with cheese, and green onions if desired.

Watermelon Salad

Vancouver had its first day of sunshine and spring-like weather this week and even though it's chilly today, I'm ready for a new season, new garden and new things to plant. The kids want to plant watermelons this year - though not sure we could pull it off with our short summers. I'm leaning more towards squash, tomatoes, beans, carrots and maybe a few beets. But since I had watermelon on the brain, we made this great salad. The saltiness of the olives goes really well with the sweet watermelon and creamy feta (we used Macedonian feta). I topped it with a store bought balsamic glaze - but you could make your own by reducing a bottle of balsamic vinegar.


Makes 4 side salads

Ingredients

1 mini-watermelon or 3 cups, cubed or scooped out with melon baller
1 cup yellow tomatoes (cherry tomato sized), halved
1/2 cup feta, crumbled or cut into cubes
1/4 cup pitted kalamata olives, chopped
handful of chopped basil
2-3 tbsp balsamic reduction

Instructions

Lightly combine all fruit, veggies and feta in serving bowl(s). Drizzle with balsamic reduction.
Serve immediately.