All In A Day’s Work

Breakfast

Check

Child dressed against her will…

and ready to give me a piece of her mind

Check

Kitchen cleaned and floors swept and mopped

Check

Indoor play

Check

Piano practiced

Check

Outdoor play and errands

Check

Cuddles and stories

Check

Nutritious lunch prepared for my children

and theirs

Check

Craft time

Check

Kitchen cleaned and floors swept again

Check

Afternoon snack and Little House On The Prairie

Check

Power Yoga with Rodney Yee

Check

Friday night chili cooking on the stove

Check

Recipe shared on blog

Check


Veggie-Loaded Vegan Chili

Serves 8-10. Makes one large pot of Chili. Feeds my family for at least two meals. If you don’t need as much chili, I would suggest making 1/2 the recipe.

Ingredients

  • 1 medium sweet potato, peeled and chopped
  • 3 tablespoons sunflower oil
  • 1 medium yellow onion, diced
  • 4 ribs celery, diced
  • 3 medium carrots, peeled and grated
  • 4 cloves of garlic, pressed
  • 1 (796ml) can diced tomatoes
  • 1 1/2 cups vegetable broth
  • 2 tablespoons molasses
  • 1 1/2 tablespoons chili powder
  • 1 (796 ml) can red kidney beans, drained and rinsed
  • 1 (398 ml) can navy beans, drained and rinsed

Directions

Bring a medium saucepan to of water to boil. Add the chopped sweet potato and boil for 12-15 minutes, until soft. Drain and set aside

In a large pot, heat the sunflower oil on medium heat and add the diced onion, celery, grated carrots and pressed garlic. Cook the vegetables until they are soft, about 15-18 minutes, stirring often. I sometimes add a few tablespoons of water to the pot to help them soften. Add the diced tomatoes, vegetable broth, molasses, chili powder and mashed sweet potato. Simmer 5-10 minutes more. Add the drained and rinsed beans and bring everything to a light boil. Reduce heat and let simmer 15-20 minutes more. Serve with Italian Herb Garlic Buns.

All in a day’s work! 😉