A while back Rosemary Lane over at Loyola Press contacted me and told me about this really cool series about Catholic Arts and Faith. I want to share it with you. It is called Food and Faith. This series features over 30 stories about people like you and I who express their faith in different ways. The series runs all this month.
There are so many ways we invite celebration into our lives. There are so many references to eating and celebrating faith in the bible. None is more poignant to me than the wedding feast at Cana, where Jesus turned water into wine. That communal eating reminds us of the Lords Supper in which we all become one with each other and Christ.
This series shows us the private and public ways faith speaks to us. It inspires us to express our faith in our own individual way. It reveals to everyone how we show Arts and Faith in a new and exciting way.
How fitting for this series to end on Thanksgiving day. It is the Eucharist which in Greek means to give Thanks, that we are reminded how we as individuals give God thanks and praise.
Leftover Turkey Chili
Ingredients:
1 pound dried white beans soaked overnight or
2 15 oz cans of Great Northern beans drained and rinsed
1 sweet onion chopped
5 cups water
2 chicken bouillon cubes
1 clove garlic minced
1 medium red bell pepper chopped
1 pound leftover turkey
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon black pepper
2 cups Colby jack shredded cheese for garnish
1/4 cup chopped green onion for garnish
2 tablespoons chili powder
Directions:
Combine the beans, onions, water, bouillon, garlic, pepper, turkey, cumin, oregano and pepper in the slow cooker. Cook on low for 6-8 hours or on high 4-5 hours. Garnish with shredded cheese and onions if desired.
Peace be with you,
Veronica
