Yep, still alive…in case you were wondering. I miss blogging as often I used to and I have so many things to post, just not enough time to post them! Last month, we enjoyed a wonderful vacation to Budapest and Prague.
I hope to share some photos and travel tips with you in an upcoming post. We also recently discovered a local vegan restaurant that we love and I can’t wait to tell you about it. Then there’s that delicious apple tart I made over the weekend, which was awesome. Can’t wait to share that with you, too.
But alas, there are mums to be planted and grocery shopping to be done and a road bike that’s calling my name and graphic design projects to complete–and, and, and . How will I squeeze it all in?
One thing at a time, I suppose. For now, I have a super-easy, super-delicious White Bean Chili recipe to share with you. A perfect way to welcome the fall season.
While summer is certainly my favorite season, fall is a close second. For one, there’s college football (Go Blue!). Then there’s fall fashion, which is the best. And fall food is pretty easy to love, too.
Apples, pumpkins, chilis, soups, crisps, pies, casseroles, lattes…the list goes on. There are a gazillion chili recipes out there–maybe you’ve even created your own. What I love about this one is how simple, easy and flavorful it is.
Even better is the gal who wrote the recipe. Alissa, the author of the Girl Makes Food blog, is a holistic nutrition counselor who creates and shares some really amazing healthy recipes. Most of which are gluten-free, vegan, or vegetarian. There’s even a section for picky eaters!
If you check out her “About Me” page, you’ll find she’s a mega Disney fan, which is funny because she looks like a Disney Princess. Doe eyes and all.
As you can see in Alissa’s original post featuring this recipe, our chilis are a bit different in color. I used red bell peppers and I’m guessing she used green. You can even use yellow or orange or two different colors. Doesn’t matter. What DOES matter is whether or not you leave the seeds and rib in the jalapeño pepper. \
If you like it super spicy, leave it all in. I used a giant jalapeño and removed the seeds/ribs from half. The chili still turned out quite spicy. Hubs (who loves spicy food) absolutely loved it. In fact, I only got one bowl. He got the rest.
Now that I’ve raved about how great fall is, I just remembered one thing I hate about it. Shorter days. It’s getting lighter later and darker sooner. Boo. That means I need to wrap this up and go finish up a few things outside while there’s still a bit of daylight left.