Last week, as the weather dipped low and the flurries left a blanket of snow on the world, I decided a nice pot of chili would keep me full and cozy!
I adapted this recipe and this recipe by adding a chopped zucchini and sweet potato, along with a teaspoon of cayenne. The results were amazing and I would highly recommend making a batch!
I put the sweet potato in after the onions had a few minutes to saute and recommend cutting them into very small portions (unless you’re slow cooking it). I used chickpeas and red kidney beans, topped it with cheese and used a few corn chips to scoop!
So tasty and I had a quick, easy dinner to enjoy throughout the week. It also freezes wonderfully!
Pieces of the Week 