Here is my sweet little son… he was absolutely sobbing in a puddle of tears this morning at daycare drop off. Melts me. Missed you today, Stefan.
Fortunately, after my 1 hour drop off tour – 7 hour work day – 45 min pick up tour day, we had this crock pot of chili to enjoy IMMEDIATELY (in door – wash hands – serve chili!). Kurt was not even home yet, and Daria and Stefan had both finished 3 bowlfuls each:
Fed children are happy children, so I think we may make this a repeater on Monday. Although I’m not a fan of onion chopping at 7am… the pay off was worth it! From dinner to bath to books to 2 in bed before 6:45pm. Tonight the race was on!
This recipe was adapted from “The Every Day Vegan”. Just threw it all in the pot and left it 8 hours on low setting.
Soul-Full Chili: 1 onion, 1 tbsp olive oil, 3 stalks celery, 2 carrots, 3 garlic cloves, 1/2 tsp salt, 1/2 TBSP chili powder (us adults added fresh chipotle chilies to our bowls to take it up a notch), 1 tsp oregano, pinch of cinnamon, 1 green pepper, 2 c frozen corn kernels, 2-4c kidney beans (or mix of your favorite), 2 x 28oz cans diced tomatoes, 1 can tomato paste and a dash of maple syrup. Also called for 1 tbsp soy sauce but I was fresh out!