This week I traveled to spend the week with family in the mountain town of South Lake Tahoe. It was my first trip there and after a VERY long day of travel we arrived to our snow covered rental home proceeding to fall asleep immediately. The next morning we woke up early now on West Coast time, to enjoy the brisk morning with warm coffee in hand staring at the mountain side eager for our family to arrive.
I knew I was going to make chili this week, it is THE perfect meal to have in hand for a ski trip, make it once and eat it numerous time after a long day skiing, but what I did forget was how exhausted you are after a day on the mountain and just how appreciative you are to have a meal warm and ready in the crockpot to come home to. With zero energy to even think about what to cook let alone actually fixing it, chili became my best co-host for entertaining a group in the winter cabin.
And so now you may ask “What’s the deal with the pine cones?”…
If you follow my posts you know I am a sucker for seasonal decor, I can’t get enough, ever. The pine cones right outside our cabin door {and on every sidewalk in town} are amazing. They are size of my hand and perfectly shaped and color. Did I mention perfectly shaped? I was in awe. I collected as many as I could and places them around the cabin. On top of the mantel, in bowls on the kitchen table and grouped together on dressers.
In the end had to leave them all behind but think they add just the right amount of “Tahoe Cabin” to the Sunday Chili table and can serve to remind you that adding special touches to your home and table is sometimes as easy as walking out your own front door.
I hope you enjoy both the pine cones and the chili.
THREE BEAN SUNDAY CHILI
INGREDIENTS:
- 1 – 15oz. can white beans
- 1 – 15oz. can red kidney beans
- 1 – 28oz. can black beans
- 2 – 28oz. cans whole peeled tomatoes unsalted – chopped
- 3 tablespoons olive oil
- 3 garlic cloves – minced
- 1 large yellow onion – chopped
- 1 large red pepper
- 1 large green pepper
1/2 large poblano pepper
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- chili powder – additional to taste
- red pepper flakes
- 1 1/2 teaspoon salt – additional to taste
- 1 teaspoon black pepper
PREPARATION:
Heat olive oil in medium to large skillet on medium heat. Add minced garlic and onions, saute until onions start to become translucent. Add paprika, cumin, cayenne and salt to onions & garlic. Mix until spices coat onions, leave on heat for 5 minutes stirring to combine the ingredients.
Add tomatoes, stir together and allow to heat up to a simmer. Add black pepper. Taste and adjust salt level as needed.
Add chopped poblano, green and red peppers. Transfer to a slow cooker or large soup pot to continue to cook for 1 hour on low heat.
Enjoy!