I live for this time of year, between September and January. I can already fantasize about the smell of pumpkin candles, taste of apple butter, and watching the leaves change color day by day. Like Lorelai Gilmore’s “I smell snow”, I feel fall. It’s the only time of year I’m completely comfortable. The heat makes me lethargic, and the cold makes me want to bundle up indoors, so autumn is the perfect mix. Plus I love seeing everyone decked out in plaid flannels, scarfs, and beanies.
We decided to start the day by going to see Darren Aronofsky’s Mother!, which gave us plenty to talk about for the rest of the afternoon. After, we stopped at Nostalgia Cafe for some London Fog and drove around town. Before heading home, we picked up our annual fall candle, some yarn to knit a new scarf, and ingredients to make chili. We had a little get together with some close friends who are vegan and vegetarian so we tried our usual chili recipe without meat, I’ll post it below. We hope you had a great autumn equinox and had a chance to get outside and enjoy this beautiful weather!
INGREDIENTS: Two 15 oz. cans of black beans, one 15 oz. can of pinto beans, two 15 oz. cans of diced tomatoes, 2 cups of vegetable broth, 1 cup of corn, 4 chopped celery sticks, 1 diced onion, 2 diced garlic cloves, juice of one lime, one package of chili seasoning mix, salt and pepper
- Coat large pot with olive oil, add chopped celery, onions and garlic cook until tender over medium heat.
- Add black beans, pinto beans, corn, tomatoes (with its juice), and vegetable broth. Stir in chili seasoning and lime juice, add salt and pepper to taste.
- Bring to a boil, then simmer on low for 15 minutes.