I am feeling it again this week.

Some weeks are better than others, some weeks it’s easier to breeze through in this new normal we have constructed, and then there are weeks that the reality of the pandemic sits like a weight on my shoulders and casts a shadow over everything.

Compartmentalizing is a coping mechanism and a skill I have had to rely on heavily during the last 5 months. I have compartmentalized my feelings more than any time in my life in order to keep on keepin on. With so many uncertainties, so many fears, so many what ifs about the future, so many outrages over systemic oppression, so many needless and tragic incidents of violence and hate, so much doubt about the facts, so much division in our country, it is enough to derail even the most centered. Right now the instability facing both the microcosms of self and the macrocosm of the world is hard to digest.

We all need to cut ourselves and others a little slack. We are all going through this. Admittedly, some of us much more comfortably than others. The mere fact that I have the luxury of pondering the existential plight of humankind implies my privilege. I am aware of this, I have felt guilt over my lack of intense suffering but we all have hardships that are valid. The legitimacy of my struggle is real, as is yours, your neighbors and every other human and animal on this planet. 

Now is the time to be kind. Be kind to yourselves, be kind to your loved ones, be kind to your neighbors, strangers, anyone you come in contact with. 

Today I share a comfort food recipe that will give you a hug in a bowl. I hope you can feel the love with every bite.


Easy Vegan Chili Recipe

Prep time: 5 mins
Cook time: 25 mins
Yield: 3-5 servings


1 can pinto beans 

1 can black beans 

1/2 an onion chopped 

2 cloves chopped garlic 

5 baby bell peppers diced 

3 tbsp tomato paste 

1/2 a butternut squash in bite size pieces 

1 cup water 

2 tsp chili powder 

1 pinch crushed red pepper 

1 zucchini diced 

1 tsp oil 

Salt and pepper


  1. Start by sautéing onion and garlic for 2-3 minutes until browning
  2. Add bell peppers and butternut squash and cook for 5-8 mins until everything is softening and getting some color
  3. Add undrained beans, water, tomato paste and spices and bring to a boil for 3-5 mins and add zucchini
  4. Turn down to a simmer for 10-15 mins to let thicken and all flavors meld. Taste for salt and garnish with green onions and cilantro

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.

Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.