Family and Chili and Runs, oh my!
Sorry to check out a bit this week—we’ve been busy! In addition to grading through two batches of rough draft essays (oh heyyyyyy comma splices!), we’ve had family in town:
Mimi and Grandad! Ryan’s parents flew out from Seattle to enjoy some of the beautiful fall weather we’ve been having. Lila has been loving all of the attention she’s getting—Mimi and Grandad think she’s pretty great.
I also got a good run in yesterday:
Some miles were over a 9 minute pace (hilly run!), but my overall average pace was under 9 minutes. Happy with this one!
Last night, after a long fun day of running, little gym, and a trip to Burritt on the Mountain:
….we came home to make some dinner. This butternut squash vegetarian chili really hit the spot:
Butternut Squash Chili
3 tbsp. oil
1 large onion, chopped
3 cloves garlic, minced
1/2 large butternut squashed, peeled and chopped into cubes
1 red bell pepper, chopped
2 can kidney beans, drained and rinsed
1 large can crushed tomatoes
1 regular-sized can diced tomatoes
3 tbsp. chili powder
1 tbsp. cumin
salt to taste
red pepper to taste (optional for heat)
Heat a large pot with oil. Add onion and garlic and cook for 10 minutes, until softening. Add squash and pepper and saute for another 10 minutes. Add beans, tomatoes, and spices. Bring to a boil and boil for 5 minutes, then reduce heat to a simmer. Cook for another 45 minutes to an hour, until butternut squash is cooked through.
Garnishes: greek yogurt, sharp cheddar, avocado slices, lime wedges, chips, cilantro…yum!
Mmmm…great meat-free meal!
Hope you have a great weekend!