Savory & Spicy Rosemary Roasted Mixed Nuts

Ingredients
2 ½ Cups Mixed Raw Nuts (pecans, walnuts, peanuts, cashews, macadamia, almonds)
2 TBS Unsalted Butter
2 heaping TBS Fresh Rosemary – finely chopped
1 TBS Light Brown Sugar
1 tsp Cumin
¼ tsp Cayenne Pepper
2 tsp Sea Salt
¼ tsp Fresh Cracked Black Pepper
1 ½ tsp Pure Maple Syrup

Instructions
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
2. Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
3. Melt butter: (On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup.
4. (In the Microwave) Melt butter in the microwave. Stir in the rosemary and set aside for 1 minute. Add in the maple syrup.
5. Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat.
6. Bake: Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.

Cool: Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!

Three Bean Vegetarian Chili With Fall Vegetables

Based on NY Times Vegetarian Chili with Winter Vegetables and Three Bean Loaded Veggie Chili

INGREDIENTS

3 – 15 ounce cans each of beans, rinsed and drained, I used: pinto beans, black beans & kidney beans

2 tablespoons grapeseed, sunflower or canola oil

1 onion, finely chopped

1 large leek, chopped

1/2 cup diced carrots

1/2 red bell pepper, diced*

1/2 orange bell pepper, diced*

1/2 yellow bell pepper, diced*

4 large garlic cloves, minced

2 tablespoons mild ground chili (or use hot, or use more)

1 tablespoon ancho chili, ground

1 tablespoon lightly toasted cumin seeds, ground

1 28-ounce can chopped tomatoes

1 cup corn kernels

1 teaspoon dried oregano, preferably Mexican oregano

2 1/2 teaspoons chili powder

2 1/4 teaspoon cumin

1 teaspoon Italian seasoning

1 teaspoon paprika

1/4 teaspoon smoked paprika

1/4 teaspoon black pepper

3/4 teaspoon salt

1 small pinch brown sugar or coconut sugar

1-3 cups of vegetable broth

1 – 6 ounce can of tomato paste

3 roasted poblano peppers, skinned, chopped

2 cups diced roasted winter squash, like Butternut (about 3/4 pound)

Salt to taste

Optional toppings: cilantro, green onion, red onion, avocado, tortilla chips, sour cream, Greek yogurt, vegan sour cream, Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

PREPARATION

1. Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.

2. Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.