It’s very cold here. Chili weather calls for chili on the stove. My husband made a great chili last weekend so I asked him to write down the recipe for you.
It may come in hand if you need a quick meal after the holidays or get tired of Thanksgiving-type food.
Black-Eyed Pea and Sweet Potato Chili
Sweet potato, peeled and cubed
Red pepper, diced
1 onion, diced
3 cups Black eye peas, cooked
Hot pepper, 1 small (we used mild local one)
1 large can crushed tomatoes
1 small can diced tomatoes, plus liquid
2 cups Water or broth
salt to taste
2 Tbsp Vinegar
2 tsp chili powder
1 tsp cumin
1 tsp oregano
Sautee the onion in a large soup pot. Add red pepper, sautee. Then add everything else and bring to a boil. and let simmer at least an hour, stirring occasionally.
We chopped up a bit of spinach to add to the chili as we heated it up (it made a big pot) for greens.
I also found these cookies that are gingery delicious and very seasonal. Gluten-free and vegan. Not sugar-free.
Speaking of gingerbread men, I added some new items to my etsy shop.
And until Dec 2nd, I have a Black Friday offer of FREE SHIPPING for purchase $15 or more, use the coupon code FREETABBY.
Have a happy, compassionate, and safe Thanksgiving to all who celebrate.