Today started out kinda crummy. Evie, Mack and I were supposed to meet my husband in South Bend to cheer on our alma mater Notre Dame, but due to the rain and clouds and chilly temperatures we opted to stay in the city at the last minute. That left me with two energetic little ones and nothing planned to keep them busy. The three of us played toys, read a few books, took care of grocery shopping for the week, and enjoyed a quiet lunch. Before long, it was naptime for the kids, which gave me a couple quiet hours to watch the Notre Dame game.

By the time Evie and Mack woke up from their afternoon naps the clouds had surprisingly given way to sunshine, bringing the temperature up to the 70s. A perfect early fall evening! The three of us took a nice walk around our neighborhood, Mack snug in the Baby Bjorn while Evie took off running along the river in her new shoes. This was one of those moments when I feel like everything is alright. Evie was having so much fun chasing friendly little birds…and the air was so warm and fresh…and Mack was so alert and engaged with the world. I wanted to “press pause” just so the moment would last a little longer.
I can’t believe how big my little girl is now. She is so independent and brave, but she cherishes our family and her routine. Tonight as I watched her navigate our neighborhood with ease I marveled at her able and confident little body. When did she grow from a baby to a kid? Where has the time gone, and where is it going?
By the time my husband returned home from the football game he was tired and disappointed (Notre Dame lost). Fortunately, I had a welcoming dinner waiting for him on the stove. This vegetarian chili recipe is almost too easy and beyond healthy – I put it together while the kids napped and let the flavors mingle until Chris came home. I have a feeling the leftovers tomorrow will be even better!

My Three Pepper Chili

olive oil
1 large white onion, diced
4 cloves garlic, finely chopped
1-2 green peppers, diced
1-2 red peppers, diced
2 jalepeno peppers, diced
4 cups black beans (instead of canned I prefer dried beans – saves money and cuts down on waste!)
2 pints whole peeled tomatoes
chili powder
cumin
oregano
salt

In a large pot, heat olive oil over medium heat. Add onion and cook until just starting to soften. Drop in garlic and all peppers. Cook 2-3 minutes. Add beans and tomatoes. Stir in spices to your taste. Cover and reduce heat to low. Gently simmer for a while. Enjoy with shredded cheese, tortilla chips, sour cream, homemade pico de gallo, freshly chopped cilantro…