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    Saturday, December 09, 2006

    Chilly when it's chili (wait, strike that, reverse it)

    One of our favorite spots to eat is the Sano Cafe in Worcester. It's connected to the healthy, organic food store Living Earth. We're there at least once a month and on the way out we always pick up the newest copy of their magazine Living Naturally! The latest issue has a super simple chili recipe which we tried out last weekend. It's such a lazy man's recipe, but it cooks up great. The steps are basically -- cut up some stuff, throw into a pot, cook. Here's the skinny:

    This makes four 1 ½ cup servings.

    2 19 oz cans of red kidney beans, drained
    1 large onion, diced (approx 2 cups)
    1 yellow pepper, diced (approx 1 cup)
    4 garlic cloves, minced
    1 28 oz can of tomatoes, chopped (with liquid)
    2 tbsp tomato paste
    1 ½ tbsp chili powder
    1 tsp ground cumin
    ½ tsp dried oregano
    ¼ tsp cayenne (adjust to taste)
    1 tsp salt

    Now the fun part. In a large pot, add all ingredients. Mix ingredients, cover and simmer for 2 hours, stirring occasionally. Difficult stuff, huh? Delicious, though.