Good evening!
Brrrrr…..it is FREEZING outside again today! The winds were super high (40-50 km/hr) and it was just blistery outside. I think it only got to 5C today. Eric and I bundled up and braved the cold for a quick bike ride.
It sure looked nice outside though…
We both had to wear two sweaters and a jacket and we were still freezing!
We managed to squeak out a speedy bike ride, despite wanting to turn back several times.
The bike ride:
- Time: 26:20 mins
- Distance: 4.40 miles
- Avg speed: 10 mph
- Max speed: 17.4 mph
- Ascent: 301 feet
We did a combo of road and trail once again. The trail was fun and it blocked the wind a bit, but it also blocked the sun!
Our hands were FROZEN and red and my toes were starting to go numb when we returned!
Crazy, that just a few days ago it was 26C.
However, it was energizing (once it was all over!), so I am glad we stuck it out. :)
I forgot to mention to you guys, I have been using a new mantra when I swim lately! Sometimes, I jinx myself and start thinking negative thoughts about my performance when I am in the pool. If I have a few bad laps and I am not ‘in the zone’, I find that it is a slippery slope. Once I start thinking I am doing bad, that leads to more bad laps…
So lately I have been repeating a mantra in my head:
‘You are strong, you are powerful, you are capable. You are stronger than you know.”
I repeat it over and over and over and it really makes me perform better. I used to use mantras when running, but it can apply to anything in your life.
Delicious Vegan Chili
Adapted from Maintenance with Ashley.
Ingredients:
- 1 tbsp oil
- 1-3 cloves garlic, minced (I used 1)
- 2 bell peppers, chopped
- 1 sweet onion, chopped
- 3 carrots, chopped
- 1 tbsp cumin
- 3 tbsp chili powder
- pinch sea salt
- pinch cayenne
- 1 can each: black beans, white kidney beans, red kidney beans (rinsed) (I used 1 large mixed can)
- 1 can diced tomatoes with juice
- 2 tsp oregano
- 1 can organic mushrooms, drained
- 1 tbsp unsweetened cocoa powder
- juice of 1 lime (optional, I didn’t include)
- Secret Ingredient –> 2 tbsp CHIA SEEDS (it thickens up the sauce soooo much!)
Directions: In a large pot, add the EVOO and heat over medium. Add garlic, peppers, onion, carrot and sauté until everything is soft, approximately 5 minutes. Add the rest of the ingredients, cover, and cook for about 30-40 minutes on low to medium heat.
It was amazing!! Check out this video of our meal. (Edit: Video seems to be taking a while to load?)
I loved how much the chia seeds bulked up the sauce…
I made this a ‘low bean’ chili because Eric is not a bean fan. So I just used 1 large can of mixed beans.
Thanks to everyone who sent me a chili recipe on twitter today! Now I have enough recipes to make for the rest of my days. ;)
I’m off for a hot bath. Here’s to a warmer start to the week!
I’ve been craving chili recently, which is really strange for me. This version sounds great. Also, I was away from the computer this weekend and just now saw your redesign. I love it!!
I can’t believe how crazy the weather has been lately!! Good for you for braving the cold :)
That looks delicious and I like some of the things you added.
I LOVE your mantra. I have one of my own – usually when I am in amongst others –
“I am only here for ME, I am the change I want to see”
Even at months away from 40, I still find myself doing that terrible comparison thing that we as women are notorious for, so I chant this to keep my focus on myself.
Have a great day!
MMM… the chili looks delicious. My family is from the Toronto area and they were saying they got snow this weekend – thats nuts. I expect that in Calgary, I don’t think I’ve ever seen it past April 15th back home :)
Adding chia seeds is such a great idea for thickening the sauce!
Amazing Amazing Amazing.
So easy and warming xxx
I made this, and subbed chickpeas for white kidney beans, added a can of crushed tomatoes and 1lb of Yves Meatless Ground Round, and subbed flaxseed for chia seeds (because it’s impossible to find in my little town). I also added a bunch more carrot (baby, not whole) than I probably should have… and my non-vegetable eating boyfriend went and bought the groceries for me to make it again a few days later (which is what I’m doing right now).
This is a fantastic recipe. I doubt my few substitutions had a great impact on the taste … but it was only done due to not having the correct ingredients… and the fake meat addition was so my boyfriend would find it more meaty and therefore appetizing.
I don’t even like chili and I loved this. Thanks for a great recipe!
how many servings is this recipe? there’s only two of us but a little leftovers would be nice…
I tried making this recipe, and stuck pretty close to it, but when I saw that it called for 3 tbsp of chili powder I said hold on, that seems like a crazy huge amount. So I thought I’d take it down to two instead of three. I really like spicy food. I put pickled jalapenos on my sandwiches. I love green chili and chili rellenos and anything spicy. But even with two tbsp of chili powder this chili was way too hot to enjoy. Was that listed correctly? Or maybe we just have different chili powder here in the states.
hmm that’s a good question! I just used standard chili powder, but Im sure they do vary by brand. I also love spicy foods, so I could see how some might find it too spicy. Maybe you can “thin” it out by adding more tomato or other ingredients?
My wife and i made this recipe last night and it was fantastic. I love a thick and hearty chili. I like my chili a bit spicier, so I added some extra hot sauce. I’ll definitely be back to try more recipes! Thanks!
Glad you enjoyed it Rick!
I combined the original recipe (from Ashley’s site) with your adaptation and then added my own flair to it. I also cooked it in the crockpot for 6 hours stirring occasionally.
3 tbsp olive oil
3 cloves Garlic, minced
1/4 Green & Orange Bell Peppers/1 baby Red & Yellow Sweet Peppers, chopped
1 Red Onion, chopped
1 Carrot grated
Paprika (regular and smoked)
Fresh ground Black Pepper
1 small Zucchini grated
Cumin
Mexican Chili Powder
Sea Salt
Cayenne
Turkish Bay Leaf
1 Jalapeno Pepper diced with seeds
1 Habanera Pepper diced
1 Chili Pepper diced
1 small can of Sweet Yellow Corn drained
Brown Sugar
2 cans of Chili Beans and 1 can of Black Beans
1 can diced Tomatoes with juice
Oregano
3 fresh Mushrooms diced
1 tbsp unsweetened cocoa powder
Juice of 1 lime
1/4 cup Chia Seeds
I ate it with pita bread, very filling and delicious!
I made this chili, ate it, shared it, and now I want to marry it. Thanks, Angela!
I made this, SooooOO good, but couldn’t eat it all…how long can it last in the deep freezer?
I’m sure you had no idea two and half years ago that you’d be guiding another chef through their chili endeavors this weekend. But thanks for all your help, this blog is definitely a staple in my life, regardless of my fluctuating diets. I also love how developed it’s become! I can just search your site and normally find something to help me with what I want to make. Thanks!
Thank you Shannon! You are so sweet. :)
Made this recipe last night and it was delicious!!
Glad to hear that Brittany!
Just made this..omg so good! I added canned corn and more hot sauce.
I love garlic so I put more as well :) yum yum! Already
Had two bowls! Next time, ill sprout the beans a day before!
Whoa. Just made this.
Unbelievably good!
This recipe was great! I just made it for tonight’s dinner. I also added some Quinoa to it, and topped it with blue corn tortilla chips, and some daiya pepper jack style cheese!! Thanks for the recipe
i didn’t have peppers or cocoa, but this turned out to be the best chili I’ve ever made. Your recipes are really great, thanks!