Not exact matches
The combination of spicy chipotle
chili and creamy
sweet squash really appeals to me (I've used it before in my Baked Pumpkin Chipotle Fries) and I
think you're going to love it.
Using a whole
sweet potato would work well as a base for
chili too, I didn't even
think of that!
I make a similar meatless
chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I
think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange
sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making
chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
I was leery when I made a coffee steak recently, but it was so good it made me start to
think about coffee and ribs, but then I felt like I needed to balance the coffee out with something
sweet which is where the chocolate came from and then I had to hit it with some heat and thus the ancho
chili powder.
Recently, I made a
sweet potato
chili recipe that was so good, so I
thought I would try and make a soup with
sweet potatoes and it's just as good.
So whether you're serving these up as a game day treat alongside your favorite
chili or simply just want to enjoy a little something
sweet, I
think this recipe is perfect for you!
I
think chili with
sweet corn bread on the side might be one of those «perfect Fall dinners.»
I'd never have
thought to make a Brussels - sprout -
sweet potato
chili, but that's why we buy your books