Little Bits of Random 3

In celebration of the weekend, I present Little Bits of Random 3.

We’ve been getting outside as much as possible lately to soak up the last of the warm temps and the stunning colors.

Fall colors are in bloom all over the city now.

Dusk on the river.

One very happy puppy after a long ball throwing session.

Guy loving up on Michael.

Family meeting.

Eli on his third run of the week in Jamaica Plains.

Sunset looking west off the Mass Ave bridge.

Skyline at dusk.

Have a lovely weekend.


Chocolate Hinted Chili

Happy first of October. Not sure how time keeps marching so swiftly, but it does. There’s no denying it, fall has most certainly begun in Boston. Here is just a little proof from over the weekend.

In honor of the cooler temps, Michael requested one of his favorite fall meals yesterday…chili. I’ve tried plenty of chili recipes over the course of the last few years but there’s something about the spiciness of the jalapeno and the hint of chocolate in this version that makes it a favorite. Plus it’s so easy to make, I love chili recipes for that very reason. Just a cutting board and a big pot and you’re done.

1 onion

1 bell pepper

2 carrots

2 celery stalks

1 garlic clove, diced

1 large zucchini

1 jalapeno, seeds removed

1 tablespoon olive oil

2 teaspoons salt

1 tablespoon chili powder

1 teaspoon cumin

2 cans of beans, drained and rinsed (this time I used one can pinto and one can kidney beans canned instead of dry, but feel free to mix and match whichever beans you prefer)

1.5 28 ounce cans of diced tomatoes, with juice

2 tablespoons tomato paste

2 tablespoons vegan dark chocolate chips


Take awkward photo of your ingredients lined up 🙂

Chop all vegetables. (Note to self, rubbing eyes after cutting jalapeno=bad, bad idea)

Saute onion, bell pepper, carrots, celery, jalapeno until softened, about 5 minutes

Add garlic and zucchini to pot, saute for another 2 minutes

Mix in spices and salt

Pour in beans, tomatoes and tomato paste, bring to a boil

Reduce heat to medium low, add chocolate chips

Let chili simmer for 45 minutes.

I had mine with cilantro, green onions and some tortilla chips.  Michael ate his with cheese and a side of gluten-free garlic bread. I know from experience that this chili only gets better the day after, once the flavors have some time to merry, so feel free to make a double batch for leftovers.

This recipe makes 4 servings.