Sometimes canceled plans can make way for the best days. We were supposed to camp with two other families this past weekend, I made reservations months ago, but it was not meant to be.
I had booked campsites at our favorite place to kayak early this summer but had to cancel those because low snow levels meant zero water in that particular spot. That was okay, we made plans at a much larger lake, another favorite camping place. Then, earlier this month, we found out one family couldn’t join us after all. Okay, pretty bummed, but it will still be fun with our other great friends. By last week, cooling temperatures, a ban on campfires and smoky skies made it clear it would be quite miserable to spend a weekend in a tent. So, we shifted gears.
My friend and I knew we needed to plan something so our four 8-year-olds could at least spend most of the weekend they had been looking forward to together. It was decided we would hold our own cupcake wars! My girls are obsessed with the show. There was a big planning session Friday and we were to start Saturday morning. The big morning came… and Ella got sick. I suspected nerves from my highly competitive child (she gets it from her father) but couldn’t rule out the stomach flu so, sadly, Cupcake Wars, Twin Edition, was postponed with the hope she would be fine on Sunday.
This brings me to the silver lining. Because of all the cancelled plans, I was able to spend some serious downtime with my sweet Ella (Hailey got to go to the rock climbing gym with our friends) and I, for maybe the first time all summer, felt like I was able to really catch up on laundry, clear out more clutter, just really take a breath and feel organized, if only for a day. Yesterday, it was clear Ella was fine (pretty sure it was nerves, after all) and Cupcake Wars was a blast! We made great memories rolling with and adapting to all our canceled plans. Always a great lesson for kids and parents alike.
Cooler temperatures are making the transition to school starting next week much easier for my kids to bear. Of course, I always welcome the coziness of fall after the crazy, unscheduled summer. It’s also, in my opinion, the very best time of year if you love to cook. Chili and soups are perfect meals for busy back to school evenings; nutritious and comforting and easily made ahead of time.
We can thank Ella for this roasted vegetable chili I made last week. I was cutting the better part of a two-pound container of grape tomatoes in half; they were getting that blistery skin and needed to either be roasted or tossed. My original plan was to make tomato basil soup when Ella breezed in, saw what I was doing and asked, “Can you make chili?” Sure! What a novel idea to make something my children actually want to eat. They always want to eat chili and this roasted veggie version will likely become a new favorite. Play with different roasted vegetables if you like, cauliflower, zucchini, and mushrooms come to mind, I just used what I had in my fridge. Roasting the vegetables brings out a depth of flavor you don’t get from cooking on the stove making this chili extra hearty and delicious.
Roasted Vegetable Chili
(10 – 12 servings)
4 – 5 cups grape tomatoes, halved
5 cloves garlic, peeled and sliced
1 large sweet onion, medium diced
2 cups carrots, diced
1 teaspoon kosher salt
2 teaspoon Mexican oregano flakes
1 teaspoon cumin, ground
1 teaspoon sweet, smoked paprika
1/4 cup olive oil, divided
2 cups corn (fresh or frozen, thawed kernels)
1 (7-ounce) can green chiles
1 cup jarred roasted red pepper (you could also roast fresh bell peppers if you have them)
3 (15-ounce) cans beans (garbanzo, black, cannellini, kidney) drained and rinsed
32-ounces low sodium chicken stock or vegetable broth
1 (6-ounce) can tomato paste
salt and freshly ground pepper to taste
Optional Toppings
queso fresco
cilantro
shredded cheese
sour cream/Greek yogurt
hot sauce
Preheat oven to 425-degrees (convection setting if you have it, no worries if you don’t)
Line two 18″x13″ rimmed pans with parchment paper.
Slice tomatoes in half and peel and slice garlic. Be sure and press the garlic with the flat side of your knife to loosen the skin and don’t slice it too thin or it might scorch, you want 5 or 6 slices depending on how big the garlic clove is. Lay the tomatoes and garlic evenly in one of the prepared pans.
Dice onions, medium size and chop carrots (I got 3 chunks per baby carrot to give you an idea of size). Lay onions and carrots evenly in the other prepared pan.
Drizzle each pan of vegetables with 2TB olive oil.
In a small bowl, mix together salt, Mexican oregano, cumin and smoked paprika.
Sprinkle spice mixture evenly over vegetables then toss with your fingers to evenly coat them with the oil and spices.
Place in preheated oven and roast for 20 – 25 minutes, switch racks halfway through roasting time.
Cool for a few minutes then transfer roasted veggies to a large dutch oven or stock pot (6 – 8 quart).
Add corn and green chiles.
Drain and dice roasted red peppers and add them to the pot.
Drain and rinse canned beans and add them to the pot.
Stir and add in chicken stock or vegetable broth.
Stir in tomato paste.
Simmer for 30 minutes or longer so the flavors come together. Add salt and pepper if needed.
Garnish with your choice of toppings and enjoy!
This chili should freeze well if you have lots leftover.
“We are not our bodies, our possessions, or our careers. Who we are is divine love and that is infinite.”
Dr. Wayne W. Dyer
Dr. Wayne Dyer passed away over the weekend. I can remember my mom and sister reading his books years ago; I think my mom and dad even attended a lecture of his. Over the years he has brought such strength, hope, and empowerment to so many people through his words and actions. I have long appreciated his message and will continue to do so. His family stated, “He couldn’t wait for this new adventure to begin and had no fear of dying.”
Hope you have lots of great adventures on the other side, Wayne. I’m sure we will continue to hear from you somehow…
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