Two Bean and Bulgar Chili

chili

I came across this recipe, while sifting through a drawer. It was a page torn from one of those little paperback supermarket cookbooks at the register called “Meatless Meals”.

There is a handwritten note beside the recipe, “Steve’s favorite 2005”. This little memory jog took me right back to that year when I first met the man who would become my husband, though neither of us knew it yet.

I am really glad this recipe was Steve’s favorite back in 2005, because that was long before we  became vegan. What an evolution together, over time, to a more compassionate lifestyle, a deeper enjoyment of food and a more humble appreciation for nature.

I am ever grateful for my husband’s love and support on my personal and professional journey, and I can’t imagine a better partner with whom to share the ride.

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Two-Bean and Bulgar Chili

1 tablespoon oil

1 medium carrot, chopped

1 medium green bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 cups water

1/2 cup uncooked bulgar wheat

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

3 teaspoons chili powder

2 teaspoons cumin

1 (15 oz) can dark red kidney beans

1 (15 oz) can black beans, drained and rinsed

Method:

Saute in oil over medium-high heat, carrot, bell pepper, onion and garlic; cook and stir 4 minutes.

veggies

Stir in remaining ingredients, except beans. Bring to boil. Reduce heat to low; cover and simmer 40 minutes, until bulgar is tender and flavors are blended, stirring frequently to prevent sticking.

pot

Add drained beans and simmer 5 minutes until heated through. Serve with your favorite cornbread.

cornbread

 

Gratitude After The Storm

IMG_6527As Palm Beach County recovers from the disastrous effects of Hurricane Irma, there are  so many still without power, so many who haven’t returned from wherever they fled to find safety. Palm Beach Gardens was spared the worst of the damage, once again dodging a devastating bullet.

In my neighborhood I’ve watched the lights come back on painstakingly slow, one street at a time…until finally came our turn, last night around 6 p.m.

I ventured out this morning for the first time after three days without electricity, television or internet.  Tree branches and debris are piled neatly along the city streets where almost all the traffic lights are back in working order. There’s a long wait at the railroad crossing, something is holding up the train. But I don’t care. I’m just happy to be here. The sun feels warm on my skin. After spending days inside a humid house, it’s a revelation.

My local Whole Foods Market is back up and running, almost fully stocked. Life feels back to normal. Almost. I pick up a few things and then stop by the library to return my books. The parking lot is packed with cars. As busy as I’ve ever seen it. Familiar faces mingle with refugees from nearby towns. A cool place to relax for awhile. I find a nice new stack of hold items ready to pick up. My usual mix of cookbooks, novels, music and movies.

Everywhere I go today the vibe is one of calm, almost reverence. People are polite, helpful. Yielding to let the other pass. At Publix the woman bagging my perfectly ripe avocado, my organic bananas, my fresh cilantro, asks me how I am doing.

“I’m feeling so grateful today.”

“Me too,” she smiles.

The cashier nods in agreement.

“Would you like to donate a dollar to the hurricane relief fund?”

“Yes! Can you make it five??”

Incredibly fortunate. Incredibly humbled.

Incredibly grateful.