Chili for when it's chilly

The snow is still falling here in Vancouver, it started up again on Saturday evening and is still going strong. I am still excited to see it, and check out the window every five minutes to make sure that it hasn't stopped!

We've spent pretty much the whole day inside, aside from a quick walk to the local market for dinner and baking necessities. Richard whipped up a big batch of our favourite chili and I added some heart shaped biscuits for melting butter and dipping. Yum!

This recipe is so easy, delicious and nutritious so I thought I should share it with you all! Great for warming yourself up over winter! It's taken from Alex Jamieson's 'The Great American Detox Diet'. If you soak your own beans, you might want to add some salt.

Ingredients

2 c corn

2 Tbsp olive oil

1 medium onion, chopped

2 cloves garlic, crushed

1 Tbsp chili powder

1 tsp cumin

1/2 tsp cayenne pepper

15 oz can red kidney beans (1 1/2 c cooked beans)

24 oz can diced tomatoes

Method

1. Saute onion in oil over medium heat for 2 min.

2. Add corn, tomatoes, beans, garlic, chili powder, cumin & cayenne. Stir well and cook for 2 min.

3. Simmer on low for 20min.

Easy, huh? So good too!

We curled up on the couch with our supper, half watching 'Raising Arizona' and half watching the beautiful winter scene outside our window - I love how the snow lights up the sky! It was lovely and cozy with the Christmas tree lights and solstice candles glowing while we filled our bellies.

Have I mentioned how much I love this time of year?!