As the weather gets colder, we want to curl up with some warm, spicy food. Chili! Here are two recipes which we enjoy: Venison Chili and Chili Non Carne. The second is the springboard for a breakfast next week. How easy is that!?

Venison Chili:     297calories            5 g. fat             35.6 g. protein            GF                        HINT: This is enough for 2 one-cup servings. Save the remaining chili for another dinner later or invite a fellow-Faster for dinner.

½ pound ground venison                                                                                                                             16 oz canned tomatoes – in chunks or diced                                                                                          1 clove garlic, chopped                                                                                                                                     1 cup red onion, chopped                                                                                                                            1/2 green pepper, chopped  and seeded                                                                                                    1 cup canned red beans, drained and rinsed                                                                                          2-4 tsp chili                                                                                                                                                         ¾ tsp salt                                                                                                                                                             ½ – 1 tsp ground cumin                                                                                                                                 per serving: a small slice of melon, as a garnish

Cook the venison, onion, garlic, and green pepper in some of the tomato juices until tender. Add remaining ingredients and cook gently until the chili is hot throughout. Taste to see if it needs more seasoning. Serve one cup for dinner tonight with the melon on the side.

Chili non Carne:     277 calories    3.5 g. fat    15.6 g. protein      48 g. carbs   PB    GF              HINT: This is enough for 2 one-cup servings. Save the remaining chili for a lunch or watch for future postings to see how we use it for breakfast!   The recipe is my mother’s, except that she added beef. And she served it on a heap of mashed potatoes, but we won’t do that on a Fast Day.

15 oz canned red beans, drained and rinsed                                                                                         16 oz canned tomatoes – in chunks or diced                                                                                           1 cup chopped onion                                                                                                                                            1 green pepper, chopped                                                                                                                                2-3 tsp chili pepper, or more if you like it spicy                                                                                                    ½ – 1 tsp ground cumin                                                                                                                               per serving: 1 Tbsp cheddar cheese, grated, as a garnish

Cook the onion and green pepper in some of the tomato juices until tender. Add remaining ingredients and cook gently until the stew is thickened. Taste to see if it needs more seasoning. Serve one cup for dinner tonight with the grated cheese on top.