Hey y’all! Happy Friday the 13th, my favorite of all Fridays. Honestly, this day has gotten a bad wrap… all these people preaching it’s bad luck, when it’s been nothing but magical to me.
The number thirteen has always had a special place in my heart. And that special place grew in value when I met Aaron. We were both born on the 13th, we started dating on the 13th, and then to make sure we got it right, we were married on Friday the 13th.
Interestingly enough, this post isn’t actually about Friday the 13th or Aaron and I. Literally, it has nothing to do with either of those things. So, perhaps we can get onto the chili now.
October 13th: Favorite Fall Recipe…
(Read the original Blogtober 2014 post here!)
When I was forced to created a Fall Bucket List, I included making vegan chili and sharing the recipe with all of you as my top priority. It was at the top for a couple of reasons, 1) because it’s super easy, 2) I was probably going to make it anyway, and 3) it’s been a minute since I shared a recipe on the good ol blog.
As I explained in that other post, this is a recipe that was given to me by my dear friend Olivia.
She finally sent it over to me via text after weeks of me hounding her, and her responding something along the lines of, “I don’t really know, I just throw the shit in a pot.” My gift to you, will be Olivia’s Vegan Chili recipe in it’s truest form. Are you ready? I hope you’re good at improvising.
It’s a simple but delicious chili recipe that I cannot for the life of me stop putting cheese on. I’m sure one day I will break the crack like addiction. However, today is not that day. You know I put an entire jalapeño in there too, because, honestly, I can’t help myself.
If your favorite fall recipe seems easy enough that I won’t fuck it up?
Definitely share it with me!