Happy Friday, my loves.
This really has been the most chaotic start to the year, and between the holidays and the fires, my routine has been completely off. Throw a TikTok ban into the mix, and phew, things are all over the place.
I decided it was time to make a greater effort this week and get back into cooking, and as you can imagine, I felt better. Shocker. Sometimes, I forget that cooking is more than just feeding myself. Caring about what goes into my body is self-care. Putting love and intention into my recipes is self-love. And then it’s an added bonus that I get to share it all here with you.
If I’m being honest, I struggle with recipes in the winter. I’m very much a summer gal — I love cold food and salads and all the produce summer has to offer — and winter cooking sometimes feels like a chore. But I’m trying my hardest to get into soups and chilis and all things warm.
This vegetarian, 3-bean chili is really nothing revolutionary, other than the fact that I swapped out regular onions for scallions, which I did enjoy. The scallions get cooked into the chili, and then you add even more on top. My other secret ingredient in this recipe is cocoa, which adds a subtle richness to the chili.
This is a quick chili — it’s a 30-minute series, after all — but it doesn’t lack in flavor. Many of the ingredients used here come from a can, which means prep is quick and ingredients are affordable.
Toppings are always optional, but I think the cheddar and scallions on top make the dish. And of course, a dollop of Greek yogurt or sour cream always hits.
