My morning began like any other – with a workout! For some reason, I was really tired but I knew a workout would be just the thing to wake me up! I started with Tone It Up’s HIIT the Beach and Bikini Abs routines from the Beach Babe DVD and ended with an extra abs circuit that had my core firing!
Lunch with Mom
Instead of eating lunch at home today, my Mom and I made a trip to Whole Foods; always a good decision, right? This is one of many perks of having the summer at home – I get to spend some quality time with Mom. Today was my lucky day because she was all mine! 
Before leaving, I made her snap a picture of me in my new Tone It Up tank.
The above top is from Tone It Up’s new beach babe edition of tank tops. I absolutely love the mustard color, and it’s breathable and well fitted nature. The “Sun Kissed” design is what really wins me over, though. I love the fun, summer colors. Get ‘em while they’re hot – K&K said they’re running out fast!
Okay, back to lunch. When mom and I arrived at Whole Foods, we stopped outside the entrance to smell some gorgeous, local roses.
We didn’t smell for too long, though, because we were starvin’ Marvins. After perusing the offerings at the hot bar, cold bar, and deli counter, I decided on a big salad of randomness and a side of yellow beets seasoned with tarragon.
Served with a side of mother-daughter chatter, it was everything I could ask for. Afterwards, we roamed the aisles of Whole Foods for a little while and then called it a day.
Warm ‘n Fuzzy Vegan Chili
Last week, there were quite a few days that had me in the mood for chili. You know those days when the clouds roll in and the rain pours like buckets, forming massive puddles in pot holes you never even knew existed? These are the days when I crave chili. It doesn’t matter if it’s 5 or 105 degrees outside; the craving runs deep. So, while I know the weather is warming up, I’ve got something warm ‘n fuzzy for ya!
Warm ‘n Fuzzy Vegan Chili
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients (Serves 4)
- 1 can organic black beans
- 2 kale leaves, finely chopped
- 1/4 yellow pepper, diced
- 1/2 avocado, diced
- 2 1/2 Tbsp. nutritional yeast
- 4 Tbsp. salsa
- 1/2 tsp. mesquite
- 1/2 tsp. cumin seed or ground cumin
Instructions
- Turn burner onto medium-high heat.
- Pour organic black beans into a medium-sized sauce pan.
- Add yellow pepper, avocado, and kale. Stir occasionally for 3 minutes.
- Add nutritional yeast and stir until well incorporated.
- Add salsa, mesquite, and cumin to the sauce pan.
- Stir thoroughly for 1 minute before turning the burner to medium-low heat.
- Allow chili to simmer for 10 minutes, stirring occasionally.
- Pour into bowls, garnish with avocado and tomato, and serve!
It started with this…
and ended up like this.
I promise you it’s every bit as good as it looks. Most chilis take hours to sit and simmer but this is an ideal alternative because it’s ready in just 20 minutes! You can also make it ahead of time and stash it in the refrigerator. This allows all of the flavors to blend and you’ll have leftovers for the entire week (I prefer it this way). Most importantly every chilly bone in your gorgeous bod pod will be satisfied thanks to the protein, fiber, healthy fat, and antioxidants – not to mention your energy will skyrocket since we’re keeping it clean and simple. Enjoy!
Stay lovely,
Heather
P.S. – If you feel inclined, check out an interview over at Healthy Page featuring yours truly. They asked great questions, and I really look forward to working with them in the future!
yay for Mommy time
and wowza your lunch looks fabulous!!!!!! My mouth started watering to be honest 
It was soooo good. I never wanted it to end. Wahhhh!
Whole Foods lunch = my favorite meal.
That chili looks delicious!! I’ll definitely have to keep the black bean & kale combo in mind next time I make chili. And your lunch looked totally awesome, too!
I miss having a whole foods. then one here in Charlotte is coming soon though!!
love the tank, and especially love your curls!!!!! so pretty
I’m so making that chili for tomorrow night – thanks for the recipe!! Could I substitute 2 collard leaves for the kale?? Also, I don’t have mesquite…will that ruin the recipe if I don’t use it or what can I substitute that for? (You were going to e-mail me Saturday but I didn’t get anything so I’m not sure if it went to my e-mail correctly)
Can I just tell you how much I LOVE your hair? So gorgeous! Whole foods is always a perfect lunch choice
Your hair looks so pretty in that picture! And I love the look of that chilli. I love chilli topped in avocado and nutritional cheese. Yummm
You are beautiful. The top is beautiful. Your hair. The chili. The salad. This post is burning my eyes with its beauty!
Another winner! I loved this recipe and reviewed it. Thanks for your fab blog Heather! Love it!
http://www.rawlawyer.com/2012/06/warm-n-fuzzy-vegan-chili-recipe-review.html
YOU, my friend, are a total winner. Thank you so much!!!
[...] of my meals! I’m not sure how I got by without it. I love to sneak it into meals, like… Warm ‘n Fuzzy Vegan Chili Savory Chickpea Pattie with Pumpkin Spice Sweet Potato [...]
Heather! I was wondering, did you rinse and drain the beans before adding them to the pot?
Yes, I did!