T'isn't the season.

Sandie picked number 4. (Thanks, Sandie!) I decided to pick the 4 card from the dessert stack of cards. Unfortunately, the fruit in it isn't in season and I didn't know that until I went to the store. So...I'm saving the card for when I can find the fruit.

For dinner last night, I used Sarah's number and picked the sixteenth card out of the dinner stack. (Thanks, Sarah!) The sixteenth card in the stack was...

"Bean and Corn Chili" (6 quart pot)

~1/2 t olive oil
~2 onions, finely chopped
~5 cloves garlic, minced
~2 T red cooking wine
~1 green bell pepper, seeded and finely chopped
~1 red bell pepper, seeded and finely chopped
~1 talk celery, finely sliced
~14 oz canned roma tomatoes, chopped
~2 (15 oz) cans kidney beans, rinsed and drained
~1 (6 oz) can tomato paste
~1 c frozen corn
~1 t chili powder
~1/2 t black pepper
~1/4 t ground cumin
~1/4 t ground cayenne pepper
~1/4 t dried oregano
~1/4 t ground coriander
~1 1/2 c vegetable broth

Heat olive oil in medium skillet over medium high heat.
Add onions and garlic and cook until tender,
Remove from from heat and stir in wine.
Transfer mixture to crock pot.
Stir in remaining ingredients.
Cover and cook on low for 6 hours.

6 servings.

I prefer carnivorous chilis, but this was an awesome vegetarian chili. It's the perfect amount of spice and totally hit the spot last night. Yum.