I’ll be heading to Southern California for a visit soon. That means I’ve been avoiding the grocery story like the plague and desperately trying to use anything perishable in my home. My greens are pretty much gone and I’m left with carrots, onions and an insignificant amount of lettuce.
once the temperature gets above 85, I want spicy food so chili was in order. I call this an “eastern” chili recipe because I use lentils with my beans and a few non traditional spices. The lentils provide an enjoyable, more meaty, mouth feel in the chili. Again no real measurements but the chili included the following items:
Pinto beans, red lentils, green lentils, carrot, onion, homemade canned tomatoes (from a great friends garden!), chili powder, smoked sea salt, Garam Marsala, cinnamon, and red pepper flakes
Unfortunately I made a TON of it. I’m pretty sick of chili even though this is probably my favorite chili recipe to date. Perhaps I should freeze the rest so when I want it again in a month, I won’t have to make another batch haha
I leave in about 48 hours and I think I’ll do a pre packing run through today. The weather in SoCal is going to feel freezing compared to the 90+ days I’m used to. Lucky for me it looks like a heat wave is coming in SoCal. It might get to 78 in Huntington Beach for ONE day of my visit. 5 bucks says people complain that it’s too hot hahaha.
Talk to you soon!
Teddy
