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Confessions of Crystal

Skiing in Breckenridge and Vegetarian Black Bean, Chickpea, and Sweet Potato Chili Recipe 

10/3/2014

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I am not a morning person.  I wanted to leave for Breckenridge at 8 AM.  One of my fellow skiers wanted to leave at 7.  So we compromised at 7:30.  Sounds like a good idea, right?  Except for the little detail where my six (yes, SIX) alarms did not go off and I slept through four (yes, FOUR) phone calls trying to wake me up.  Usually, I am a very light sleeper.  If anyone so much as peeks into my room, I am instantly awake.  I blame  daylight saving's time!  I woke up thinking, "Wow, it is really bright in here for 6:30...oh, it must be the time change."  Then, I looked at the phone and saw it said 8 AM...

Luckily, I wasn't the only one to have alarm clock troubles and despite our late start, we still completed a great five hours of skiing!
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The view from the summit of Breckenridge's new Peak Six!  Braving the wind was definitely worth it!  The slope is steep, but powdery.  Temperatures reached the mid-50s today so I didn't even complain about being cold (which typically happens at least once a run!)

Picture
To make up for getting such a late start, I cooked a warming vegetarian chili when we returned home.  I took elements from the traditional vegetarian bean chili my mom makes and various Pinterest recipes to create my own. 

The chili was super easy to make and perfect after a day on the slopes!




Ingredients:
1 can black beans
1 can chickpeas (garbanzo beans)
1 small can (about 1 cup) whole kernel sweet corn
1 cup salsa (I used mild)
1/2 cup water
1 medium sweet potato
1/2 cup chopped carrots
1/4 cup chopped celery
Optional: Mexican cheese (or a vegan cheese option)

Directions:
1) Drain and rinse beans.
2) Add beans, water, and salsa to a pan and bring to a low boil.
3) Add in vegetables, exempting corn.
4) Boil for ten minutes, cover, and reduce to simmer.
5) Once vegetables are soft, stir in drained corn .
6) Simmer five to ten minutes until vegetables have reached desired softness.
7) Add cheese and serve!

This recipes makes five one cup servings at approximately 200 calories each.

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    Crystal Chilcott

    Hi, I’m Crystal!  I love to travel and am currently a graduate student in Scotland. You’ll get all the best tips and insights from my experiences as a former ice-skating coach in Iceland and former study abroad student. Of the 27 countries I have visited, a type 1 diabetes diagnosis has been the strangest land yet.  Type 1 has not slowed down my travels and you'll learn how to take type 1 with you on the road! You can connect with me further on Instagram @CrystalChilcott, or send me ideas of where I should travel next via email: crystalmechilcott@gmail.comHappy Travels, Crystal

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