Counting Every Blessing
Sunshine Nursery Tour
Blueberry Zucchini French Toast
I'm Becca - mom to three cute kiddos, professional photographer, chocolate addict, in love with all thing wildflowers, and (most importantly) a sinner saved by grace through faith!
My oh my how crazy this week has been!!
I have had homework assignment after exam after discussion post to do, along with working at my elementary school and trying to fit in workouts whenever possible. I swear… I blinked my eyes and now it’s Thursday.
After this crazy week, I’m so glad to have a break today! I woke up to SNOW. If you are from Texas, you know how exciting this is! It snowed as I walked to class, and even though it was COLD, I loved watching it fall and look at the shapes of the snowflakes on my jacket.
Don’t judge. Snow is just so rare, sometimes I like to enjoy it! Anyways, work was cancelled today, which is a blessing because I was NOT looking forward to having to drive on the icy highway to work. So instead I get to snuggle up in my blanket, drink some coffee, watch Say Yes to the Dress (wedding shows are my favorite…) and catch up on here!
As most of us know, the Super Bowl was this past Sunday… but I didn’t even watch it. I know who won by looking at Facebook afterwards. Apparently it was a pretty lame game, so I don’t think I missed anything. But I DID make some chili, which is usually considered a Super Bowl staple, and is as close to “watching” the football game as I will get (when I’m by myself at least!).
Sunday was super cold in my house, and around lunch time I began craving some chili. So I busted out the crock pot, grabbed some cans of beans, tomatoes and corn and got down to business (cue Mulan soundtrack).
1 medium onion
1 tsp minced garlic
1/2 cup chopped sweet bell peppers (I used red, orange and yellow)
28 oz crushed tomatoes
15 oz mild Rotel tomatoes
15 oz pinto beans (drained and rinsed)
15 oz kidney beans (drained and rinsed)
15 oz black beans (drained and rinsed)
15 oz corn (drained and rinsed)
8 oz tomato sauce
1 tbsp chili powder
2 tsp cumin
1 tsp unsweetened cocoa powder
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1 tsp salt (add more to taste)
1 tsp paprika
Chop the onion and saute it with the garlic in 1 tbsp olive oil.
De-seed and chop the peppers (I used my Ninja chopper).
Add all of the ingredients (including the onions and sweet peppers) and seasonings to the Crock-Pot. Make sure to cover with the lid! Cook on high for 4 hours or on low for 6, stirring occasionally (I probably stirred it more than I needed to because I wanted excuses to taste it!).
30 minutes before serving, remove the lid to allow the chili to thicken up (I like mine thicker) and enjoy!! I made some biscuits to go with mine, because I’m not a huge fan of crackers or cornbread.
I am glad I made so much, because I have been eating and eating it all week long! It is delicious, warming and not too spicy… Just the way I like it.
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