It is so cold, cozy, and crisp over here! The skies have been a pale winter blue, and even though the -20 C days are bad, I have to say I am enjoying it just a little bit. ¯\_(ツ)_/¯
I've been waking up extra early before work so that I have the time for a slow morning filled with hot mugs of coffee and a real breakfast. Sometimes I can even squeeze in a few pages of the book I am reading.
I've been feeling a real urge to create lately. Maybe it is because I am not in school anymore, but I have this itch to start drawing or painting or collaging or SOMETHING. I love sitting down with a cup of tea and an audiobook and just sketching, water colouring, and glueing away. It is soothing and so so satisfying.
Sebastian and I have been re-watching all of the Harry Potter movies one night at a time! We just finished the second film (UGH those spiders) but it is wayyy past my 10:30pm bedtime now, so I am going to keep it short.
This chilli is one of the coziest pots of muddled veggies and beans in a smokey tomatoey sauce that I have ever had! I made it with the intention of bringing it to work with me for lunch this week, but we only had enough left over for two days of lunch. I kind of debated sharing this with you because I am not a big fan of the way the photos turned out, but in the end I decided what the heck? Sometimes it is okay to just share something super tasty even if it doesn't come with the most beautiful photos. I hope that you make this and enjoy it as much as we did :)
SONG OF THE WEEK: "Redbone" by Childish Gambino. I love this song so much, just give it a listen!
PODCAST OF THE WEEK: "Canadaland." I think that Jesse Brown does such a great service to Canadians with this podcast. He dissects the Canadian media and interviews other journalists and media personnel from around the country. It is great!
smokey sweet potato, black bean & lacinato kale chilli
This is an easy, quick, and super cozy winter chilli! Full of veggies, beans, and spices it will keep you warm throughout these cold and snowy nights <3
- 2 tbsp olive oil
- 1 yellow onion, julienned
- 2 cloves garlic, minced
- 1/2 green chili pepper, minced (or more for spice)
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 sweet potato, diced
- 1 can (540 ml) black beans, drained and rinsed
- 1 can (796 ml) diced tomatoes
- 1 1/2 - 2 cups vegetable broth (depending on desired consistency)
- 4 - 5 stalks of lacinato kale, rinsed and torn into small pieces
- Optional: top with toasted sunflower seeds
Heat a medium sized pot over low-medium heat. Add the olive oil to the pot.
Add in the onions and cook for 3-4 minutes until soft. Add the garlic and chili pepper and cook while stirring for another minute. Add in the spices cooking for an additional minute, before adding the diced tomatoes, black beans, and sweet potato.
Stir in the vegetable broth and bring the mixture to a boil. Reduce to a simmer and cover, cooking for 20 - 25 minutes or until the sweet potato is cooked through.
Stir in the kale and let cook for another two minutes before serving. Should keep in the fridge for up to a week.