The street we live on is huge. It’s so wide that 6 or 7 cars could park side-by-side between the two curbs. You can swerve back and forth across it or stand in the middle of it because there’s never much traffic. It’s a street lined with big, mature trees. And right now, they’re all changing colors. A little later than I expected for Colorado, to be honest.
It’s time though. 41 degrees here today. There’s a misty fog hanging low, suspended between the two sides of the street and it’s eerily quiet.
All I want to do is sit beside the crockpot, looking out over the street and enjoying bowl after bowl of this chili. That’s how I know it’s fall.
It’s like someone flipped a switch in my brain while I slept. I’m not in the mood for zucchini or berries or white wine. All I need is some Dave Mathews, chili, cornbread, and pasta. Maybe I’ll do my best to incorporate some veggies – as long as they’re baked into a pot pie or in the form of pizza.
Maybe this desire for carbs is an attempt to smother my emotions regarding the upcoming election. Make it go away, please? The fighting and the bitterness and the anger is so… annoying. If only we could be united over an event like this, instead of divided and hateful.
I’m just daydreaming. But is it such a crazy thought? Trump and Hillary yard signs line both sides of our street, we walk Scout past them every day. It doesn’t make me think any differently about the people who live in the houses. We all live on the same street. We all live in the same country. We go to the same restaurant. We watch the same TV shows and movies. We mostly care about all of the same things.
What if we could just sit down together with a bowl of steaming chili, some cornbread, some red wine, and “Imagine” playing in the background? What a wonderful world that would be.
“You may say that I’m a dreamer, but I’m not the only one.”Print
Crockpot Three Bean Vegan Chili
This vegan chili recipe is loaded with 3 kinds of beans, veggies, pasta, and aromatic spices. It chases away the chill on cold nights.
- Prep Time: 5 mins
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 8
- Category: Dinner
- 1 – 15 oz. can black beans, drained
- 1 – 15 oz. can pinto beans, drained
- 1 – 15 oz. can white beans, drained
- 1 – 15 oz. can corn, drained
- 1 – 15 oz. can diced tomatoes, fire roasted
- 1 cup macaroni
- 1/4 cup green chiles, canned
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups broth
- 3 oz. tomato paste
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 Tablespoon sea salt
- 1/4 teaspoon garlic powder
- pinch of cayenne, to taste
- 1/4 teaspoon onion powder
- Add everything to the crockpot, except the macaroni. Stir to combine.
- Cook on high for 2 hours and add macaroni. Stir to combine and continue cooking 30-45 more minutes.
- When reheating, it helps to add a bit of broth.
- Calories: 179
- Sugar: 4.6 g
- Sodium: 992.6 mg
- Fat: 1.3 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 35.5 g
- Fiber: 7.6 g
- Protein: 8.7 g
- Cholesterol: 0 g