Spring Opening

Well, spring arrived with a bang, literally, as we had rain and even thunder last night! The forecast calls for snow tonight - typical Michigan spring. Sunday was a quiet day at home watching basketball with Jared and the dogs. Great effort by the Wolverines against Duke - so close! We had left overs for lunch and dinner accompanied by salads
I managed a run before the rain began; it wasn't as long as I'd planned. I've got to start upping the miles, 3 miles a day do not a 1/2 marathon make.
I have been looking for Green product expos and during that search came upon an earth day 5K and expo in Chicago on April 23. Thinking about going and hoping some of my Chicago friends will join in.
Since the weather has remained chilly and overcast, it is a good time for chili! Again, this is an easy recipe to throw together when you are short on time as it uses canned beans and tomatoes. Of course for those days with lots of time, I like to use a crock pot and fresher ingredients.
For canned items look for organic and make sure no sugar or salt has been added.

Canned red and dark red kidney beans, garbonzo beans, and black beans. (at least 1 each)
canned diced tomatoes with chilis (2 small or 1 large)
cn fire roasted tomatoes (1 small)
small to medium onion
a couple cloves of garlic
paprika
chili powder
cinnamon

saute the onion and garlic in a little olive oil in large pot
add beans (with the liquid) and tomatoes
sprinkle in paprika and chili powder
stir together and cover
allow to simmer for about 20 min
add cinnamon in last couple of minutes.

serve with salad and cornbread ( we like to make cornbread muffins)

a version of this great meatless chili will be served at the cafe' - the flavor is rich and the heat can be adjusted to taste.
Christine