Vegan Chili and Love

Winter is throwing its last tantrum before it will suddenly become spring and we will no longer talk about how much winter has been a bitch where I live.  I can’t always just get drunk to drown my sorrows, so I made chili.

 

I’m just kidding, of course I got drunk too.

 

This week has been incredibly hectic because, after 20 years, I finally finished that k-drama I started.  It was horrible. I lost so many hours to those beautiful men, wasted away my youth, and literally nothing in the show up until the end mattered.  Nothing.  It was just a bunch of random stuff and then they realized they should probably just end it and then they did.  It was beautiful.

 

Sorry, I’m still drunk.

 

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An actual picture of me feeling tied to this show and not knowing how the hell I will get out of it but being inappropriately well dressed for the occasion. 

 

To say that I phoned it in with this week’s blog would be an understatement.  I had been planning this recipe for about a month.  I took one picture.  Here it is:

 

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It’s not even a good one.  I took it with my phone because I was tired and didn’t want to walk into the next room to get my camera, which was fully charged and ready.

 

Anyway, I adapted a Betty Crocker slow cooker chili recipe to be vegan.  It retains all the flavor of the meat infused one, but is a lot healthier in the sense that I didn’t have to go out and buy extra cans of chili beans because I didn’t want to go shopping.  I also just cooked it on the stove top, but I would recommend putting it in a slow cooker for 8 hours to really get the recipe correct.

 

Slow Cooker Vegan Chili to Replace your Housemate on a Cold Night (adapted from Betty Crocker)

Ingredients:

  • 1 onion (or use onion powder like I did because you don’t have an onion)
  • 2-3 cloves of garlic, minced (again… powder works too)
  • 1 28oz can diced tomatoes (or 2 smaller cans)
  • 1 can black beans, drained and rinsed
  • 1 can pinto or kidney beans, drained and rinsed (use whatever you have on hand because that’s what I did)
  • 1/2 cup red lentils, rinsed
  • 4 cups frozen and cubed butternut squash (I used a small baby bag from a giant mommy bag from Costco)
  • 1 can tomato sauce
  • 2 TBSP chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

 

Directions:

If you’re using real onion and garlic, sauté those in a pan with a teaspoon of oil for a few minutes until translucent.  Otherwise, add all the ingredients to the slow cooker, stir, and set to cook on low for 8 hours.  Eat with crackers and Beano.

 

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I finished off with vegan cupcakes and canned wine, because I’m classy and better than Martha Stewart.

 

There was no love in this post so I guess the title was a lie.  But now you can make lazy chili.

 

Everyone was related in the show,

Mary Ellen

 

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