We have this chili every year close to Christmas! It's a favorite for my Christmas baking party. A few inquiring minds have wanted the recipe for a while, so here it is in all its simplicity...

Spice Blend

1/4 to 1 jalepeno pepper finely chopped
1 1/2 tsp ground cumin
2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried crumbled sage
1 tsp dried oregano
1/4 tsp cayenne
1/2 tsp dried basil

Ingredients

2 Tbs olive oil
2 cloves garlic, minced
1 cup of chopped onion
1/2 cup chopped celery
12 ounces of ground beef
1 15 ounce can of kidney beans (white or red), rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
2-3 tsp of the spice blend
1/4 tsp black pepper

Directions

1. In a large saucepan, cook the garlic in the olive oil until golden (1-2 minutes).

2. Add the onion and celery and cook for another 2-4 minutes until the onion is tender. 

3. Add the ground beef and cook until the meat is brown. Drain the fat.

4. Stir in the kidney beans, tomato sauce, spice blend, and black pepper. 

5. Bring to a boil and reduce the heat. Cover and simmer for 20 minutes or put in a slow cooker for 3-4 hours.

6. Enjoy!

This dish is fast, simple, inexpensive, and just plain good!  It freezes well, so you can make a double batch and store it away for when you need a wholesome meal in a hurry.  

Why the name "Four Corners"?  It's loved by people all over the world.  From the streets of Singapore to Ontario, from the shores of Denmark to the deserts of the American Southwest, this soup has traveled to the four corners of the globe.  

Ingredients:

1 Tbs of coconut or other vegetable oil
2 large onions of leeks, white and pale green parts only, chopped
5 garlic cloves, minced
1 Tbs minced fresh ginger
fine sea sea
1/4 teaspoon cayenne pepper or more to taste
1 (15 ounce/400 g) can whole tomatoes, or 5 large fresh chopped tomatoes
1 small organic lemon, sliced
1 cup / 200 g red lentils, picked over and rinsed very well (soaked if possible)
4 cups / 1 liter vegetable broth
pure maple syrup or raw honey
fresh cilantro leaves, sliced spring onion, or flat-leaf parsley leaves, for garnish

Instructions:
​
1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and saute for 5 minutes until soft.  Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.

2. Add the tomatoes, 3 slices of lemon, and the lentils.  Then add the vegetable broth and stir well.  Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor if desired.

3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.

*Red Lentil have a velvety texture and a delicate flavor.  This makes them perfect for purees and soup because they fall apart when cooked.  It's easy to add blended red lentils to soup to make them creamy without the cream (and the calories)! They are a slow-burning complex carbohydrate and can increase your energy by replenishing your iron stores.