vegetarian chili

This recipe says that it makes 6 servings, but I think it made more like 12. We ate chili for lunch and dinner for several days. Next time, I'll half the recipe probably. It was very easy and good!! Enjoy :)

what you need:
1 (12 oz.) package frozen burger-style crumbles (I used Morning Star brand)
2 (15 oz.) cans black beans, rinsed and drained
2 (15 oz.) cans dark red kidney beans
1 (15 oz.) can light red kidney beans
1 (29 oz.) can diced tomatoes
1 (12 fl. oz.) can tomato juice
2 onions, chopped
3 T chili powder
1.5 T ground cumin
1 T garlic powder
2 bay leaves
salt and pepper to taste

what to do: 
In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

Top with crumbled tortilla chips and a dash of cheese. Mmm!

snowy birthday weekend

this past weekend i turned 26. ryan had the whole weekend off!! (he was incredibly thoughtful, as usual :) i seriously have the sweetest husband!), we went out to breakfast, saw a movie, did a little shopping for me,  had a little mini pizza and wine birthday party at the house...and it was gorgeous white outside. perfect birthday weekend!


our snowy bungalow!



my man on our porch



from our Christmas light-lit porch