A Chili Night

Hello Friends! Welcome to the weekend!

I’m currently sipping iced coffee, wearing two sweaters and two pairs of socks. I’m cold and crazy. What can I say?  I woke up naturally at 5:30 this morning. It’s Saturday- I know. Refer to my previous statement.

I have my first physical therapy appointment for my arm injury today. Funny enough, my arm doesn’t hurt anymore, but my neck does. Go figure. I’ve been having problems with my neck and shoulder for the past two years. I’m not sure what happened, but I think it had something to do with a shovel and some ice at my mom’s house.  It doesn’t hurt all the time, but when it does, oh man, it does. A few doctors have suggested physical therapy in the past, but it always seemed like whenever I was about to make an appointment, the pain went away. Now I have no excuse. I have the appointment anyway- might as well get it sorted out for good.

Anyway, enough about me. More about this:


At some point during the day on Thursday, I randomly started thinking about chili. Not sure why, but the urge to make some for dinner became overwhelming and I knew what I had to do.  I made this chili a couple months ago and really liked the way it turned out. Like I said in my last post, I’m a creature of habit. Once I find something that works, I stick to it.

Does anyone else find chopping vegetables therapeutic?



Chunky Vegetarian Chili

Adapted from Cooking Light Magazine (some modifications)

Serves: a bunch (I will be eating this pot of chili for the rest of my life)


  • 1 TBSP Canola Oil
  • 2 Cups Chopped Onion
  • 1 Cup Chopped Green Bell Pepper
  • 1 Cup Chopped Orange Bell Pepper
  • 3 Garlic Cloves, Minced
  • 1 TBSP Brown Sugar
  • 1 1/2 TBSP of Chili Powder
  • 1 TSP Ground Cumin
  • 1 TSP Dried Oregano
  • 1/2 TSP Salt
  • 1/2 TSP Black Pepper
  • 2 (14.5-ounce cans) Unsalted Diced Tomatoes, Undrained
  • 2 (15-ounce cans) Black Beans, rinsed and drained
  • 1 (15-ounce can) Pinto Beans, rinsed and drained
  • 1 (15-ounce can) Kidney Beans, rinsed and drained


  1. Heat the oil in a large pot over medium heat
  2. Add Onions, Peppers, and Garlic and sauté until tender (around 3-4 minutes)
  3. Toss in Brown Sugar, Chili Powder, Cumin, Oregano, Salt and Pepper and mix well
  4. Add remainder of ingredients and bring to a boil
  5. Reduce heat and let simmer for 30 minutes
  6. Serve with avocado and shredded cheddar or monterey jack cheese. Enjoy!

What’s chili without cornbread?


IMG_0656Please ignore the splatters of chili on my stove.

If you’re looking for a great, comforting bowl of vegetarian chili to warm you up, this is it. I promise, you will not be disappointed!

And with that, I’m off to physical therapy. Wish me luck!

Enjoy your Saturday!

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