I don’t know about you, but vegetarian chili usually leaves me wanting more—but not with this recipe. Sweet potato takes the place of a meat because it’s hearty and filling. For that perfect balance of sweet and spicy, throw in smoked paprika, cayenne, and chili powder. Topped with the easiest cornbread croutons you’ll ever make, and you’ve got a delicious vegan chili ready in under a half-hour.
Sweet and Smokey Sweet Potato Black Bean Chili With Cornbread Croutons
If you’ve been following me for a while, you see that I almost always fry chicken or bake it with a ton of butter. The truth is that usually I despise grilled chicken – why not just chew on cardboard amirite? – but the way I grill chicken in this recipe creates a sweet and spicy caramelized crust that is to die for. Although a nice bean quesadilla and a mango salsa help to mellow out the intense spice in the chicken, I wouldn’t recommend this dish if you can’t stand the heat.
Caramelized Spicy Chicken With Mango Salsa and Refried Bean Quesadillas
I must be Southern at heart because there is nothing I enjoy more on a crisp fall evening than chili and a slice of cornbread. There’s just something inexplicably comforting about that perfect forkful of beans, beef, bread, and cheese. Here’s my take on this classic dish…
Spicy Poblano Pepper Chili With Cheddar Biscuits
Before you say, “um, ew, gross,” trust me on this one. I am a bit of a leftover snob, so for me to endorse this recipe, courtesy of my amazing boyfriend, Justin, says a lot! A frequent problem I have is making too many pancakes on a Saturday morning. I feel guilty eating more than my share but equally guilty throwing out perfectly tasty pancakes! So here is my solution if you have the same problem as me…