I can’t believe it’s almost Christmas. This year has just flown by. There were multiple factors that made the year speed by. It’s safe to say 2013 was definitely the best year of my life thus far. With David going to SSU full time and working part time the weeks were somewhat a blur. Planning our wedding with the help of my mom made the first part of the year some of the most eye opening. Holy crap! Planning a wedding is a lot of work and money, but I don’t think we’d change any of it. It really was the best day of my life. Once June hit I celebrated my 26th birthday with a bridal shower put on by my maid of honor. End of June was a bachelorette wine tasting day with dinner at Chalkboard in Healdsburg and a penis cake for dessert (TMI?). It’s amazing I didn’t have a hang over the next day. July was a blur between the wedding, our honeymoon in Hawaii, and back at work to catch up. It seems like David was just starting his fall semester in August, but now here we were on the second day of winter relaxing and enjoying a beer (Sunday afternoon).
I’m sure you can see why 2013 was a great year for us. Of course everything wasn’t peachy. We did have some hard times, as I’m sure everyone experiences, but for the most part it was an amazing year for us. It makes me so excited for 2014. David will be starting an internship in the beginning of January, and he’ll be graduating in May. After that we hope to be able to spend more time together on the weekends and continue working towards our goals. It should be pretty exciting.
I know this bowl of chili is not your typical chili, but I think that’s a good thing. It’s also not really related to Christmas food, but it is comfort food, and that’s what I love to eat during the colder winter months. When I found this recipe on pinterest floating around I knew I was going to be making it immediately. I’m so glad I did because it was super easy to make, very delicious, and also vegetarian. Those are all qualities in a recipe I love. We topped it with some Parmesan cheese and our favorite loaf of cheddar cheese jalapeno bread — YUM! It’s a mix of flavors between what you’d expect from spinach artichoke dip fused with chili aspects of seasonings. It’s a pretty spicy chili, so if you don’t do spicy well leave out the red pepper flakes. David and I both loved it, and I plan on making it again in the near future.
Spinach Artichoke White Bean Chili
Recipe Adapted from Clean Eating Chelsey
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 1/2 cups broth, chicken or vegetable
3 (15 oz) cans cannellini beans, drained & rinsed
1 (14 oz) can artichoke hearts, drained & chopped
1 (5 oz) bag fresh baby spinach
1 teaspoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
1/4 teaspoon red pepper flakes
salt and pepper to taste
Parmesan cheese for topping
Heat a large pot over medium high. Pour in olive oil and stir in onions. Saute for 5 minutes or until soft. Stir in garlic and saute for one minute. Pour in broth, beans, artichoke hearts, and spinach. Mix together and stir in remaining ingredients through red pepper flakes. Put lid on pot and turn heat to low. Let simmer for about 1 hour. Season with salt and pepper if needed. Top bowls with Parmesan cheese.