Greek Chili

This morning we woke up to the sound of rain outside.  Even though it was raining Pepsi and I headed out on our morning walk.
 
Got ready for work.
Had my shake (Green monster-YUM!)

 
And drove to work.  I don’t like driving to work.  I would rather walk but between the rain and an early morning meeting I had no choice.
 
Had a great lunch. 

 
 
Those are leftovers in the Tupperware.
 
Came home and had no energy to workout.  Sometimes a day off is good.
 
And decided to make this bean soup.  Which turned out to be more of a Greek Chili.
 
Super comforting on a cold day.

sautéed 1 onion, 2 garlic cloves in olive oil (probably 2 tbsp)

 
Added in 1 14 oz can diced low salt tomatoes, 1 tbsp tomato paste, 2 bay leaves, 2 tbsp dried dill, 1 tbsp oregano, 1 tsp salt, 1/2 pepper, 1/2 tsp paprika, and 1 tbsp brown sugar.

Simmered for about 20 minutes.  Then added two 14 oz cans beans (rinsed). I used chickpeas and kidney beans.

Simmered for about 10 more minutes.  I added a bit of vegetable broth because it got too thick.

Added some feta cheese and served it on a bed of spinach and brown rice. 

My husband and I both thought it was delicious!

Have a good night.