Normally, I’m a warm weather girl. I love weather in the 70s, 80s, and 90s. That said, I was pretty excited when I woke up this morning to find the whole yard covered in frost! That first frost of the fall holds the promise of the coming holidays and winter days full of hot chocolate, warm meals, and – if we’re lucky – snow! I can’t wait to see if we get more snow now that we’ve moved one state farther north! 😉
They call days like these chilly for a reason – because you should eat chili! Last fall, I shared my Turkey Chili recipe with you. We’ve already made some of that this year, but we also have a new chili that we love…this vegan, sweet potato chili! Neither John nor I are vegan, but this chili is just downright tasty! It is full of the protein of beans and quinoa and the fiber and complex carbohydrates of sweet potatoes and pumpkin.
I actually invented the recipe when working on something to serve one of my best friends, Catherine, when she came to visit on her way back home from a workshop for her job. She is vegetarian, but she recently had a baby and discovered that when she eats dairy or soy, it upsets her daughter’s stomach. Since then, she’s been trying vegan recipes, but so many of them have soy! In the end, her workshop was postponed, but not before I came up with this recipe! Now John (who is a meat-eater, mind you) says he isn’t sure which chili he likes more – this one or my turkey chili!
So whether you’re a meat-eater or not, give this vegan chili a try because it is delicious, and perfect to accompany these chillier nights we’re starting to have! Plus, the leftovers make for perfect quick lunches throughout the week!