Vegan Chili

Here it is almost November and It was 80 degrees here in San Diego and I’m okay with that. Some people miss the change of seasons but the small degree change is enough for me. The air conditioning being on during these cool nights feels like winter. I don’t like being cold, my husband is the opposite, he hates being hot. I told him I dislike it so much that if someone wanted to get some answers out of me all they would have to do is make me cold. (I hope that no one who is reading this wants to torture me.)

It may be warm out but I’m still cooking for the season with this big pot of chili I made. The recipe is from Serious Eats. I somewhat doubled the recipe but I forgot to add twice the amount of some things. I also added quinoa. I wanted this to be filling and last awhile. The only pepper I used was a pasilla along with some chili powder, so it’s not a spicy chili. It also doesn’t have the soy sauce, either of the “mites”, alcohol, or masa. I topped it with avocado. It’s tasty to me, I’m interested to see how the taste improves as it sets in the fridge.

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About

I love to learn, and I consider myself to be a very fluid person so I enjoy taking what I learn and allowing it to make a difference in my life. My latest transformation has been eating healthier and working out. I never thought that I would be reaching for fruit when I crave something sweet and that I would actually look forward to going to the gym.

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Posted in Beans & Legumes, Grains

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