Winter has certainly been coming the past couple weeks. The nights have been getting colder, the days are shorter, and there is snow on the streets and sidewalks. On some days, I wake up before the sun rises, and come home to darkness. It can be a little discouraging for getting things done when there’s so little sunlight, but I’ve been trying my best to stay motivated and on track. I will admit, I’ve had quite a busy week consisting of late nights and too much coffee for studying for a final exam. I felt burnt out yesterday and took a mid-afternoon nap. It was glorious and just what I needed to feel refreshed.
I took a trip to San Francisco in the middle of this month for a few days with a girlfriend. We had such a lovely time exploring the city and I really enjoyed getting away from Calgary for a bit. I love to travel – it’s one of my biggest passions – and I try to squeeze in a trip as often as I can. I’ve been really blessed to have had the opportunity to travel as much as I have for my 24 young years. My next trip will be back home to Toronto in 3 weeks for the holiday season. I’m really looking forward to it; I’ve really been missing my friends and family.
Today, I’m sharing with you a simple and delicious chili recipe that is vegan-friendly. It takes no more than 40 minutes to make, makes a large batch that can stay in the fridge for days, and is hearty, nutritious, and high in fiber. I love chili, and frankly soup in general, during the winter months. It’s perfect to warm up after spending some time out in the cold. Tomorrow I’m going snowboarding for the first time this season and will be packing this chili for lunch. I hope you give it a try!
- 2 tbsp oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1-2 red bell peppers, diced
- 3 carrots, diced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp red pepper chili flakes (optional)
- 2 cans diced tomatoes
- 2 cans beans, drained & rinsed
- 1 can corn, drained
- salt & pepper, to taste
- cilantro & sour cream, to serve (optional)
- Heat oil in a large pot on medium-high heat. Add onion & sauté until slightly translucent, about 3-4 mins. Add garlic & sauté for another minute.
- Add bell pepper, carrots & spices, combine well & sauté for 5 mins. The chili flakes will make the chili medium-spicy. Leave them out if you would like the chili non-spicy.
- Add diced tomatoes with their juices, beans & corn to the pot. I used one can of black beans & one can of six bean mix. Combine well & cook at a simmer for 15 mins.
- Remove from heat & season with salt & pepper to taste. Serve with your choice of toppings.