Child dressed against her will…
and ready to give me a piece of her mind
Kitchen cleaned and floors swept and mopped
Outdoor play and errands
Cuddles and stories
Nutritious lunch prepared for my children
Kitchen cleaned and floors swept again
Afternoon snack and Little House On The Prairie
Power Yoga with Rodney Yee
Friday night chili cooking on the stove
Recipe shared on blog
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.
- 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
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! 😉
i love your blog and how you take pictures of everything!
A picture speaks a thousand words. Especially that one of Kesa ready to beat me up.
omg these photos of your kids are sooo adorable!!!!
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Made this tonight and it was excellent. Love the molasses in it. One my kids is a teen son so nice to have a meal with left overs for lunch tomorrow for my hubby.
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