Vegan Chili + We’re Engaged!


It has twelve whole days since the rice crispy post. These last twelve days have been absolutely hectic, but I have not gone through any one of them without thinking about all of you a feeling a bit guilty for neglecting you for so long!

Let me explain the first week first: as you may have been seeing in the news, in Washington here we have had an overwhelming number of forest fires, and our entire city has been coated in smoke for a while now. It has been almost impossible to use any natural light for photo, so I didn’t have too many options other than to take a small break.

Then on Friday around 1:30, Mitchy called to tell me that he had gone to pick something up during his lunch break, but when he returned to his car afterwards it would not start for some reason. After trying a few times, he called his parents for backup, and they speedily came to his rescue. Aren’t they just the sweetest? They left from the fair to pick him up, too. STOP IT TOO SWEET.

Here, let me keep you engaged (pun intended. I’m building up anticipation) by showing you the yummy chili:



After his rescue, and once he was on his way back to work, he needed me to call the tow truck and the mechanic to get our little buddy up and running agin. Naturally the first question from the tow truck driver was “Where is the car now?”

I gave Mitch a call to find out, and he struggled to answer for a moment before finding the address of the parking lot. I relayed the address back to the tow man (his name was Greg and he was great. At one point, I told him that we didn’t want to inconvenience him, and he used the phrase “heavens no, sweetheart!” So he is probably an angel or something). When I told him the address, Greg immediately said, “I’m not familiar with that address. If he’s in a parking lot, he must be in front of a business. What is the name of the business?”

Naturally, I googled the address for the name to give, and in the moment that I converted the business’s name on the screen to the verbal information for Greggy, I processed the it in my own mind:

Austin’s Fine Jewelers.

I dropped my jaw, and then I blushed, and then I laughed. I somehow completed the call with Greg because our car ended up at the mechanic, but I released a big breath and a loud “whooooops” as soon as we hung up.

That night, I told Mitch shortly after coming home, “Now, you know I never would have normally looked up the name for the address you gave me, but the tow tru—”

“Kassyyyyyyyyyy!” He ran over to me in a way that a child would if their parents walked in while he was drawing a picture for them. He hugged me tightly and let out another long “Kassyyyyyyyyyyy.” And then he laughed.

And just like with anything else, we talked about it all night long, and in the morning of Saturday, September 19th, 2015 he got down on one knee and revealed the most beautiful ring I have ever seen in my life. I’m sure I will show you a closer view of it some time, but I’m already almost exhausted of engagement talk for this week.



On Saturday, we attended three dinner visits to tell all of our family about the engagement, and on Sunday we hosted a dinner for our friends Drake and Marina to tell them all about it. Marina ended up being sick amd unable to make it, so Drake, Mitchy, and I had lots and lots of celebration chili!

I have made chili recipes before, but I have never been able to perfect it until this attempt. It was engagement-celebratory luck, I suppose!


Perfect Vegan Chili
Serves 10
Write a review
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
  1. ♥ 2 tablespoons olive oil
  2. ♥ 1 medium yellow onion, chopped (yields about 1 cup)
  3. ♥ 1/2 jalapeño, minced
  4. ♥ 2 medium carrots, grated or chopped finely (yields about 1-1.5 cups)
  5. ♥ 1/2 cup mushrooms, minced
  6. ♥ 3 garlic cloves, minced (yields 1 tablespoon garlic)
  7. ♥ 2 cans diced tomatoes, undrained
  8. ♥ 2 cans kidney beans, undrained
  9. ♥ 1 can black beans, undrained
  10. ♥ 1/2 can corn, drained
  11. ♥ 1.5 cups cooked quinoa
  12. ♥ 1/2 block tofu, crumbled finely
  13. ♥ 2 tablespoons chili powder
  14. ♥ 1 talespoon cumin
  15. ♥ 1/4 tsp salt
  16. ♥ 2 tablespoons bbq sauce
  1. Sauté the onion, jalapeño, carrot, mushroom, and garlic in the oil until garlic is aromatic and onion is translucent.
  2. Add in the tomatoes,beans, and corn, and mix together well.
  3. Mix in the quinoa, tofu, chili powder, cumin, bbq sauce, and salt, and bring to a boil.
  4. Cover the chili pot and turn the burner to low for about thirty minutes.
  5. Turn the burner off, and let the chili simmer for as long as you would like. Ours sat for about 4 hours, and it was absolutely delicious. Don’t be worried if you have less time than that. It should be good after at least an hour or so.





Yields: 8-10 cups

Serves: 9


Calories: 300

Fat: 7.3 g

Saturated Fat: 1.1 g

Trans Fat: 0 g

Polyunsaturated Fat: 2.3 g

Monounsaturated Fat: 3.2 g

Cholesterol: 0 mg

Sodium: 154 mg

Potassium: 825 mg

Carbohydrate: 47 g

Fiber: 8.2 g

Sugar: 2.8 g

Protein: 13.7 g


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