Autumn food in August

The chilly rain over the past few days, combined with the realization that I won't be able to have Thanksgiving and Christmas food this year, has put me in the mood for some good old-fashioned winter comfort food.

Probably my absolute favorite autumn food is pumpkin. Pumpkin everything. Pumpkin pancakes, pumpkin scones, pumpkin pasta. (Okay, I might be able to get that last one in northern Italy. But Sicily? I'm not sure.) This weekend I took it upon myself to bake pumpkin banana muffins, and their perfect pumpkiny accomplice, pumpkin spice cream cheese.

Yum.

Pumpkin Banana Bread and Pumpkin Spice Cream Cheese

But alas, the chilly rain lasted through the weekend and into Monday. And nothing makes an inherently depressing Monday even more depressing than rain! As a result, I was hit with a craving for a steaming bowl of hot, spicy chili, and I had no choice but to indulge in this craving. Sorry, no photos, but it turned out delicious - despite the fact that we didn't have chili powder (oops!) and had to improvise. Here's the original recipe, with the chili powder. Get a nice loaf of bread to accompany it and a bottle of Merlot and you're set for a cozy winter's night...or a slightly chilly, damp August night.

Lentil and Black Bean Chili

1 1/2 cup(s) dry lentils, French-variety, picked over for debris
1 Tbsp olive oil
1 large onion(s), diced
1 large sweet red pepper(s), diced
2 Tbsp minced garlic
3 Tbsp chili powder
2 tsp dried oregano
1 1/2 tsp Durkee ground cumin, or other brand
1/2 tsp cayenne pepper
1 tsp kosher salt
29 oz canned diced tomatoes, fire-roasted with chiles, undrained
31 oz canned black beans, rinsed and drained
1/2 cup(s) cilantro, fresh, chopped

Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.

In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.

Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.