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Spring's Coming!

Hold on! Spring’s coming! Later this month! On Monday, March 20, at 6:29 a.m., we can all celebrate the vernal equinox. Early sunrises! Plants getting ready to pop into full bloom! More time after work to have fun before the sun sets!

We did have some beautiful days at the end of February, but you know Mother Nature was just being a tease. We’ll have more winter weather before spring really settles in for good.

Want to be ready for those bitter cold nights?

Do what Deb does. My friend and neighbor generally has lentils and a few cans of different kinds of beans on hand, along with some Rao’s marinara sauce, an onion or two, garlic, olive oil, and some chili powder. Those pantry ingredients, plus about a half hour is all you need to put a delicious, piping hot, filling veggie chili on the table. Deb got the recipe from her friend Anne-Marie, and Deb passed the recipe on to me so I could share it with you.

The last time Deb made it, she made a double batch, enough to share with me on what happened to be one of those cold nights where I had no interest in stopping by the supermarket and no idea what I was going to do for dinner. I had mine over some nachos, with a sprinkle of cilantro, and scallions. So, yeah, do what Deb does, and you’ll not only make your family happy, your neighbors will love you for it forever.

Deb's Delicious Veggie Chili

½  package dry lentils, cooked according to package instructions

½  onion, finely chopped

2 cloves minced garlic

3 tablespoons olive oil

1 can 15-oz diced tomatoes or a ½ jar 24-oz  of your favorite marinara sauce

3 cans mixed beans (white beans, dark red beans, black beans)

chili spice pack or 1 ½ teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon white pepper (or more to taste)

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Prepare lentils according to package instructions. That should take about 20 to 30 minutes.

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Saute chopped onion and minced garlic in olive oil, in a large saute pan. Add diced tomatoes or marinara sauce to onions and garlic. Add spices to this mixture.

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Rinse canned beans. Put beans and lentils into a large pot. Pour tomato mixture into the beans. Add extra spices, salt, and pepper to taste.

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Serve with corn chips, corn bread, or rice. Add condiments if desired, including sour cream, shredded cheese, cilantro, or scallions.

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[naviga:li dir="ltr"]This recipe can be easily doubled.

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Editor's note: This article was revised on March 7, 2017 to correct the recipe.