Wassam! This week I wanted to switch it up a bit! It is cold season here in Texas and that means two things: wood fires and chili!
Check out the video to see how I make one of my favorite recipes and it’s vegetarian too!
Have you ever enjoyed chili over a baked sweet potato? If not, put it in your meal prep line-up. Thank me later!
COMMENT down below your favorite winter time recipes and let me know if you’d like to see more videos like this!
INGREDIENTS
Spices:
Garlic- 4cloves minced
Chili powder- 2 tablespoons
Cumin- 2 teaspoons
Smoked Paprika (I subbed Cayenne) -1.5 teaspoons
Vegetables:
Black beans- 15oz can
Pinto Beans- 15oz can
Carbonzo beans- 15oz can
Cannellini Beans- 15oz can
Green Beans- 8oz can
Southwest Corn- 15oz can
Fresh Spinach- 2 cups
Fresh Cilantro- 1/4 cup
Bell pepper-1/2 chopped
Celery- 2 stalks chopped
Tomatoes- 3 whole/chopped
Carrots- 2 large/chopped
Red Onion- 1/2 chopped
Mushrooms- 1.5 cups chopped
Rotel- 10oz can (Hot or regular)
Optional:
Toppings of your choice- Cheese, Avocado, French Onion, etc.
Carb of your choice- Sweet potato, Tortilla chips, Cornbread
Music:
Julius Dreisig & Mandrazo- Swalla [NCS Release]