Day 64: 100 Days


I've shared in previous posts how I decided to live my life with a "Numbered Days" mindset, remember? One of the ways this has played out is in how I eat. I figured, if my days are numbered why not eat now, preventatively,  in a way that is healing to my body rather than wait for a health crises to start eating in a way that is healing to my body?

I read How Not To Die, and watched the documentary In Defense of Food - I cannot unlearn what I've learned about what food does to our bodies!  His philosophy is so realistic, ""Eat food. Not too much. Mostly plants."  I've explored so may food philosophies -- Keto, Paleo, etc etc. -- and for me Vegetarian/Vegan makes the most sense based on the healing properties of this lifestyle choice. As a result I've chosen to eat an 80% vegan diet, 20% not. The truth is, I like real ice cream. I like bacon on my BLT. I will eat the occasional burger. I like fish. 

So because today's offer is 4 beautiful bowls begging for a hearty Fall Chili, I want to share the BEST Vegan Chili recipe with you. I know I know .... it's still summer and I'm not letting go yet. But I want you to try this amazing meatless recipe. Trust me. Meatless doesn't mean Meh. Even my meat-eating hubby loves this Loaded Vegan Chili! 


  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 3 cups of vegetable broth
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can of diced tomatoes
  • 1 15 ounce can of kidney beans
  • 1 15 ounce can of great northern beans
  • 1 15 ounce can of black beans
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/8 teaspoon of cayenne pepper

Original Recipe Source:



  1. In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
  2. Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
  3. Mix in the remaining ingredients, increase heat, and bring to a boil.
  4. Reduce the heat to a simmer and cook for at least 30 minutes. The longer the chili cooks, the more flavor it will have. So, if you’ve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.
  5. Once ready to eat, take off of the heat and garnish with some

Set of 4 Bowls



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