Thoughts on autumn + slow cooker vegan chili

The past couple mornings I've awoken to weather that one might justifiably call crisp.  While it's not technically fall just yet, I revel in this transitional time of year: when the mornings turn cooler, the leaves begin to take on lovely golden hues, and the idea of autumn seems to linger in the air.  Although the air turns brisk and the days shorten in length, there is something so undeniably warm about these months.

Fragrant pumpkin pies fresh out of the oven

Warming chilly hands on steaming mugs of chai

Perusing the bountiful harvest at local farmers' markets

Cozy cable-knit blankets, slippers, sweaters, and scarves 

Baked sweet potatoes and butternut squash, flavored with pinches of of cinnamon and tiny pools of maple syrup Apple-picking, pumpkin patches, corn mazes, and local fall festivals

Cool nights on the balcony, laughing with friends over hot mulled cider

I've bookmarked Caiti's tips for savoring the season, and have found myself particularly inspired by her suggestion to "add some cozy meals to your dinner repertoire."  As Caiti notes, cooler weather signals that it's time to break out the slow cooker, and yesterday, I happily found myself in possession of the ingredients for a slow cooker vegan chili.

Slow Cooker Vegan Chili

28-oz can fire-roasted diced tomatoes (I use the organic Muir Glen brand)

14.5-oz can fire-roasted diced tomatoes with green chiles (again, I use Muir Glen) 

15-oz can navy beans (for beans, I like the Eden brand)

15-oz can kidney beans

1/2 cup water or organic veggie broth (the addition of water or broth will allow some liquid to evaporate during the cooking process without drying out your chili)

1 large green pepper, diced

1 large white or yellow onion, diced

1 clove garlic, minced

1 tbsp. chili powder

1/2 tbsp. cumin

1 tsp. oregano

1/2 tbsp. garlic powder

1/2 tsp. red pepper flakes

1/2 tsp. cinnamon

Olive oil, to sautée garlic, onion, and green pepper

Handful of fresh cilantro, for garnish

Sautée garlic, onion, and green pepper in olive oil until just translucent.  Combine garlic, onion, and green pepper with all other ingredients in slow cooker and stir.  (I should note that this recipe fits easily into our 6-quart slow cooker, but you may need to modify if you're using a much smaller one.)  Cook on high for at least 4 hours; your house will smell absolutely divine.  Serve with a garnish of fresh cilantro, plus chopped scallion and avocado if you so desire.  

Fall foliage, the yummiest Halloween treat

I hope you all had a wonderful Halloween, filled with fun and treats (and not too many tricks)! My sister, Jason and I had planned to go hiking in Cunningham Falls State Park today, but decided against it when it we awoke this morning and saw that it was rainy and wet outside. Instead, we stuck close to home and went for a blissful walk in nearby Quiet Waters Park. We got a little rained on, but it was so gorgeous that we didn't really mind. Here are some of my favorite sights from our excursion.