I'm Chilly, Let's Make Chili!

On Halloween, we had a little chili dinner party, complete with hot boozey cider, cornbread, candy and Hocus Pocus. The star of the show, however, was the venison chili we cooked up in the crock pot. Several of you have asked for the recipe, so here it is! Enjoy, and eat well.


Here's what you'll need:
• 1 lb. ground protein. I used venison sausage, but you can use turkey, pork sausage, beef, tofu, or extra beans!
• 1 small chopped onion
• 1 can (15 oz.) diced tomatoes
• 2 cans (30 oz.) tomato sauce
• 1 can (15 oz.) kidney beans
• 1/3 cup red lentils
• 1 cup water
• 1 tablespoon chili powder
• salt and pepper to taste



Dice onions, and sautee them over medium heat with a touch of olive oil or cooking spray.
Add protein and brown.



Place entire mixture into crock pot and cook on low for three hours. If you are using a stove top pot, cook on medium for about an hour or until lentils are soft.



Serve with over rice, with a sprinkle of cheddar cheese. Voila! Num, num. What's your favorite autumn recipe?