The weather is perfect in Austin. I hate that I have become one of those people whose conversation starter is, “can you believe this weather?”, as if I have nothing better to talk about.

But this weather! Oh man, oh man. I love it.

The mornings have been cold enough where I get to wear mittens and a hat and the afternoons find me in shorts and a t-shirt. The days feel like summer in the pacific northwest, except there are carved pumpkins on the steps and a little girl dressed up as superwoman next door.
Of course real life had to bring my unhappiness down a tad by giving me a cold. It is the kind of cold that is just waiting around the corner. I can feel is brewing in my throat and my head, and I’m doing everything in my power to combat it.

Lots of water? Done. Weird herbal drink that tastes like ginger meets butt? Done. Warm tea with honey? Done. Nine hours of sleep? Yep.

Last but not least, I wanted to make a soup of some sort and because the weather is so perfect I couldn’t resist making chili. I was inspired by the thought of chipotle, as everything about it warms my soul. The thing I love about chili (and soup in general) is you really just throw everything into a pot and call it a meal. As a vegan, I stuck with a three bean chili loaded with vegetables and some peppers for good measure. It soothed my throat and kept me happy and full for hours.

Perfect chili for perfect weather and my not-so-perfect cold.

(oh, I also put down my iPhone and took REAL pictures of my food this time around. Shocking, I know.)

3 Bean Vegan Chipotle Chili

1 tbsp olive oil
1 sweet onion
1 red bell pepper
1 yellow bell pepper
1 zucchini
1 sweet potato
3 cloves of garlic
1 can of black beans
1 can of kidney beans
1 can of pinto beans
1/2 can of chipotle peppers (in sauce)
1/2 can of mild peppers
1.5 cups of vegetable broth (you can use more if you want, I like a thick chili)
1 tbsp chipotle chili powder
2 tsp salt

Heat up olive oil over medium heat. Add in chopped onion and sweet potato, and turn heat to medium high. Cook until onions are translucent, about 5 minutes. Add in chopped bell peppers and zucchini and mix in salt. Cook for a few more minutes before adding in the minced garlic.

Next you add in the peppers. I added in an extra spoonful or two of the chipotle sauce, as I wanted the chili to have an extra kick to it. I also chopped up the canned peppers so they kind of melt into the rest of the vegetables, and you don’t even realize they’re there until the flavor hits your face (in a good way). I also threw in half a can of mild peppers for good measure. Why not?

Lastly throw in the beans and the vegetable stock. Mix everything together and add the chipotle chili powder and any more salt your taste buds fancy.

I let this simmer for about 30 minutes, until the smell was too much and I wanted to eat all of it. I served mine with some gluten-free sweet potato corn chips, because they are perfect for scooping and add some texture to the dish.

So many veggies, this cold can’t stick around.