Now that it’s October, fall has really kicked in. We’ve put our shorts away, gotten the kids in school, started raking leaves and we now see Halloween decorations everywhere. It’s a time of transitions, and fall has a way of teaching us with some beautiful symbols.
Bringing it in
The harvest time is a reminder that we reap what we sow. Our actions affect our future, and eventually, everything we do will catch up with us. The harvest is a reminder to only do things that have desirable consequences. Not everything we try will come to fruition, but if we plant many seeds, then we’re sure to have something in the storehouse for the long winter ahead.
The falling leaves tell us to shed that which no longer works for us. The trees don’t hang onto the leaves that do not provide for them. They let the wilted ones go and enter a time of rest throughout the winter. We also can let go of that which does not serve our highest good. That way, we can conserve our energy for what really matters.
Warmth for dinner
Fall also brings warm comfort foods. This chicken chili is a prime example. It’s hearty, nutritious and full of flavor. It’s also really simple to make, as you just mix the ingredients in a slow cooker and let it sit all day. It is gluten free and can easily be made vegan by removing the chicken and doubling the beans. It’s a great addition to your recipe box that is sure to receive praise from young and old alike.
- 1 red onion
- 16-ounce can of kidney beans
- 16-ounce can of black beans
- 2 14.5-ounce cans diced tomatoes, preferably Mexican style
- 16-ounce can of tomato sauce
- 8 ounces frozen corn
- 2 tablespoon Activz Carrot Powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 packet taco seasoning
- 5 pounds chicken breast
- 1/4 cup cheddar cheese
- Dollop of sour cream
- 1/2 bunch fresh cilantro, chopped
- Chop the onion. Combine onion, beans, diced tomatoes, tomato sauce and corn in the bottom of a slow cooker.
- Add Activz Carrot Powder, chili powder, cumin and taco seasoning; mix well.
- Place chicken on top of mixture, put on the lid and let it cook on low for 10 hours or on high for six hours.
- When the time is up, shred chicken with two forks. Stir it in and cover again. Let it cook for another half hour.
- Top with cheddar, sour cream and cilantro.