it’s finished! hip hip!

when i posted this cry for help i got a bunch of great ideas for what to put on the wall behind our dining room table, but my favorite idea of all landed in my inbox. interior designer and major talent jessica marx atelier emailed me and suggested i check out this etsy shop for their boucherouite rugs (made of moroccan textiles). brilliant! it’s the perfect textural pop of color, the right size, the right vibe, works with our patrick townsend chandelier. i couldn’t be  happier! what do you think, did we make the right choice or was there another idea you still think would be better? thanks so much to everyone who piped in {and a huge thank you to jessica for taking the time to email!} 

so tell me, what do you like?

 

i was so nervous the day i started telling people that i had started a blog (a bit after i had actually started working on it). it’s quite scary to put yourself out there in this way, but it’s also fun and exciting. a  bit of a liberating thrill, really. it’s been a few weeks now, and i am so grateful to all of you who have left me sweet messages, tweeted me, and sent emails with kind words. it means the world to me! i’d like to make this little blog even better, so i’d love to hear…what would you love to see more or less of? thanks again, so much, for all of the support! photo of me by lou, an outtake from this day.

3 bean chili (vegan)

this chili is no joke, i tell you! lou was amazed, even saying “it tastes like there’s meat in it”! i don’t know if it tastes meaty, but the texture is definitely similar to a meat based chili and the flavors are so great. it’s the perfect cold weather dinner, and this recipe makes a batch large enough to share with neighbors and friends (they will love you for sharing)!

 

the what:

2 tablespoons evoo

1 1/2 onion, chopped (save 1/2 for garnish)

2 carrots, peeled and thinly sliced

3 large jalapeno peppers, seeded/chopped (keep some seeds for heat if you like spicy chili!)

1 red bell pepper, chopped

1 28 ox can chopped tomatoes

2 15 ox cans navy beans, drained & rinsed

1 15 oz can black beans, drained & rinsed

1 15 oz can kidney beans, , drained & rinsed

1 cup bulgur

2 tablespoons white wine vinegar

5 garlic cloves, minced

3-4 tablespoons chili powder

1 tablespoon ground cumin

1 1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

sea salt

 

the how:

-heat olive oil in large pot over medium high heat

-add carrots, onion, red bell pepper, and jalapenos and sauté until the carrots and onion are almost soft

-add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic and spices and bring to a boil. add salt to taste (i played around with the seasonings a bit, adding more to get a little richer flavor..so season lightly until it suits your tastes!)

-reduce heat to medium high and cook uncovered until the bulgur is soft and the chili is nice and thick (stir often!  i stayed close by during this, and still managed to burn a little on the bottom of the pot)

-serve in small bowls, this dish is heartier than it looks! 

-sprinkle chopped onion as garnish (or whatever you fancy on your chili)

-enjoy! and if you know of a good cornbread recipe to go with this, i’d love to hear!

*adapted from this recipe