We are so close to Christmas/vacation time that this particular Monday morning doesn’t feel too bad at all! All weekend I found myself saying things like, “This is the last Friday night we’re in Charleston until after Christmas!” and, “This is the last Saturday we’re in Charleston until after Christmas!” and, “This is the last Sunday….”
Sometimes I really can’t understand how I ever lived all year round in Ohio. Don’t get me wrong, I’m not hating on my hometown. I was born and raised in Columbus and it always will be home. I love it for that reason alone, and love going back to visit. But man, it gets coldddddd.
When temperatures drop below 65 degrees here in Charleston, I am freezing. Not even kidding. Like, fuzzy socks and sweatshirt on (hood UP), freezing. I look forward to this time of year for countless reasons (pumpkin-flavored everything, sweaters, boots, football, cool morning runs, etc…), but it takes some time to adjust.
1 tablespoon olive oil
1 cup tomato sauce
1 can red kidney beans
1 cup water
1 packet chili seasoning mix
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2. Add onion and pepper to the pan. Cook until vegetables become tender, about 5 more minutes.
3. Pour tomato sauce, entire can of beans (liquid included), water, and seasonings into the pan. Bring to a sizzle, stirring occasionally, and cook about 5-8 minutes.
4. Remove from heat and serve immediately.
Store leftovers in the fridge for up to a week.