It is officially the first week of 2015 and mainly I've been lounging around the house. I've been sleeping in a lot lately and I feel like it's all due to the winter season: cold weather + warm bed = never want to get out. Same with the shower. You can imagine it takes centuries for me to get ready in the morning.
We've recently been blessed with some snow. I say blessed because last year we had none and I don't really consider it a proper winter without it! Decided to celebrate by making an igloo in the backyard!
Starting off with a good breakfast! Going for the oats with a fruit salad of kiwis, mangoes, and grapes. Also trying to cram in some German grammar.
While I was boiling water for tea to bring outside, Oli already started making the walls.
Oli making the walls stronger while I collect snow and take pictures.
Finished! Looks kind of like an egg on top but at least it allows for more head space!
We called Miku over to the house by bribing her with food . . .
It was pretty warm inside!
There's also something about chili on a chilly day (do you like my wordplay?) that puts me in a good mood. I mean, who doesn't like a bowl of warm, beany goodness? Here's my fool-proof recipe for chili that's super easy to make and satisfying.
A few notes:
- I use black beans because they are a great source of protein and antioxidants. They also contain a higher amount of indigestible fraction which allows bacteria in the colon to produce butyric acid to keep it working properly. However if you don't have black beans, feel free to use another bean (kidney and azuki are good options)
- The vegetables used here are what I had. Feel free to use what you'd like though I do recommend keeping the onions and celery for a more familiar chili flavor.
- The amount of cayenne here is not listed because it's all based on preference. I have a cayenne that is [to me] much stronger than others I've used so I only use a pinch of it for a whole pot. Always add less first and taste before adding any more!
Classic Vegan Chili
1 tbsp olive oil (or any vegetable oil)
2 cloves of garlic, minced
1 medium onion, diced
1 medium zucchini, diced
1 large stalk of celery, diced
1 x 15 oz. drained and rinsed can of black beans
1 x 14.5 oz. can diced tomatoes
1 tbsp ground cumin
salt and pepper to taste
Heat the oil in a soup pot over medium high heat. Add the garlic and onions and stir until the onions are tender and translucent. Add the celery and zucchini and stir for another 6-8 minutes.
Add the drained beans and diced tomatoes (including the juice) and bring everything to a boil before reducing the heat to medium low heat. Cover and let it simmer for 20 minutes. Remove the lid and add the cumin, cayenne, salt, and pepper. Stir and let it stand for another 10 minutes so the liquid can further evaporate. Turn off the heat and serve as is or over rice. Garnish with fresh parsley or coriander/cilantro.
This dish tastes even better the next day and it's also great frozen. Make a double batch if you want to have a great meal waiting for you whenever you want.