Another warm and hearty soup/chili on a cold winter day. I’m really loving how these recipes timed themselves out. I have nothing bad to say about this chili, I served it with homemade cornbread from Isabel Eats (Cornbread Recipe), and it was a great vegetarian dinner. My family gobbled it all up.
As long as you have all the veggies chopped and cans opened before you start cooking, everything is pretty easy and the chili is ready in like 40 minutes. The house smelled so good while it was simmering and it tasted so good. It was a nice mixture of beans, sweet potato and kale with all the spices. There was a bit of heat because of the jalapeno and cayenne pepper, but definitely was not overpowering. I put some diced avocado, green onion and cilantro on top for extra colour and freshness.
If you’re looking to get into more vegetarian recipes, this one would be a good stepping stone. Chili is a super veggie-adaptable recipe and you don’t even miss the meat because of all the beans in there. It’s super filling and very satisfying.
Final thoughts: delicious chili recipe, even better with a side of cornbread.
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