I like some color in my dinner.

I volunteered to make dinner for my family last night. I had been wanting to try making vegetarian chili, and this seemed like a wonderful opportunity to do that with only a little bit of judgement.


I perused my pinterest for a side to go along with the chili, and got the idea for little open-faced avocado sandwiches.


With that in mind, I set to work. I started with the vegetables for the chili.


Chopping the vegetables was tedious, but sautéing them was a lot of fun. LOOK AT ALL THE PRETTY COLORS!

When the vegetables were nice and squishy I added pretty much everything else, brought it to a boil, and left it to simmer for 20ish minutes. Less vibrant now, but still pretty colorful.

So as that was simmering (simmer is a fun word), I made my little sandwiches. Pretty easy: bread, hummus, mashed avocado, and tomatoes on top. I was quite happy with them though. And look at the bright colors. Making me happy.

And finally I retrieved the chili from the stove and called the fam in to eat it.

And it was actually a big hit! Either that or my family was just sparing my feelings. Hmm... 


Well I thought it was good at least. 


Chili Recipe:
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil