Letting Down Our Guard

“Whenever you are waiting for anything in order to live and love without holding back, you suffer.

Every moment is the most important moment of your life.

No future time is better than now to let down your guard and love.”

-David Deida

Hearty Vegan Veggie Chili

It has been a grueling summer in NYC, and I (along with every New Yorker) have been looking so forward to brining out my trench coats, boots, and light jackets.

And yesterday, it happened.

We woke up and felt a chill in the air. Our apartment, without the (expensive) efforts from our AC window units, was actually cool!! I groggily searched for my fuzzy robe and slippers, proudly adorned my new fall gear, and thought of only one thing:

Eating a chili dinner followed by Netflix beneath a cozy blanket.

And it was delicious!

Here’s what I needed to make it!

Shopping list:
1 lg yellow onion
1lb mushrooms (portobello would be delicious, but another other mushroom does the job as well)
1 red bell pepper
1 green bell pepper
1 halepeno (unless you lovvvveee heat. Then I’d do 2. Be ready-that’s all I have to say)
2 small zucchini squash

2-28oz cans diced tomatoes
3 cans HOW MANY OUNCES of beans (drained and rinsed)
I chose two black and one kidney. Whatever beans are your favorite-they all get the job done!

2 cloves of garlic (or less/more if you like)
2 Tbs chili powder
1 tsp cumin
Salt and pepper to taste
1/4 tsp Cayenne powder (or to taste)
Olive oil

Optional Vegan Garnish Ideas: Avocado, green onions, cheddar cheese, sour craem

1. Heat up oil in a large pot. Cook each ingredient until fragrant(3-4 mins) in the following order: onions, peppers, squash, jalapenos, garlic.

2. Add spices (2-3 mins)

3. Add diced tomatoes and (drained and rinsed) beans.

4. Bring to a simmer and then reduce heat on low for 20-30 mins.

Enjoy garnishing it with avocados, green onions, sour cream, and/or cheddar cheese.

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Enjoy!! 🙂