Hot + Chili

Hey Northerners, can you blow some cool air down south? Because things are seriously getting ridiculous here in Florida. It’s almost mid-October and yet it still feels like it’s in the mid-nineties!

Despite the heat, I went ahead and tried my hand at veganizing an old fall favorite: chili. Chili has always been such a comfort meal for me, particularly around the fall and winter months. However it’s always been my mom’s chili that has held my heart, full of kidney beans and ground turkey. Still healthy, but by no means vegan.

I am quite proud of the vegan chili I came up with this afternoon. It turned out incredibly delicious and hearty, and with all the bean varietal in there I did not miss the ground turkey like I thought I would.

I was so pleased with this three bean chili with a southwestern flair that I already created a separate recipe page for it. I even included pictures of the entire recipe process, so please check it out!

Three Bean Vegan Chili

Nothing excited went on earlier this afternoon. I ended up procrastinating a lot online looking up different recipes and such. You thought you could only procrastinate homework? Not true. I totally procrastinate chores (cough folding laundry) and days like today I procrastinated job apps. I got two in so far, but I just am so sick of it!

Time to get my kitchen back in tip top clean shape and spend some time with the hubs before another work week. This will be a special week in my little blog world though. Tomorrow we have a really special guest post from a new breast cancer survivor, and Wednesday is my one year blogging birthday!

Have a great evening and start to the new week, friends.