I haven’t shared a new recipe in what seems like forever. Honestly, I couldn’t tell you the last time I made something new I wanted to tell ya’ll about it. Until now.
Last week, we finally got a tiny taste of fall weather here in Florida. & let me tell you, us Floridians jump on that sh**. Scarves, boots, & chili was on everyone’s FB & Instagram feeds and it honestly wasn’t even that cool.
& like everyone else, I pulled out some boots and added chili to weekly menu.
Ingredients: 1 lb. boneless skinless chicken breast, 1 can of dark red kidney beans, 2 cans of diced tomatoes, 2 sweet potatoes peeled & diced, 1 chopped sweet onion, 1 packet chili seasoning, 1 avocado, shredded cheese to taste.
Directions: 1) Take the chopped onion & diced sweet potatoes & spread out in a baking dish. Drizzle with olive oil & sprinkle with sea salt & cinnamon. Stir & put in the oven for about 25 minutes at 400 to roast the potatoes. Stir occasionally. 2) While potatoes are roasting, cut chicken breast into chicken tender-size slices, drizzle of olive oil, and put in a pan on the stove. Cook on medium-high until cooked through. Shred & set aside. 3) Pour kidney beans, diced tomatoes, and chili seasoning into a big pot. Add shredded chicken & roasted sweet potatoes. Heat to a boil & turn to a low simmer. 4) Use shredded cheese & diced avocado as you like over your chili before devouring!
This is going to be a new go-to when it comes to chili during the “cold” (ha! It’s never really cold here) months to come! You could also definitely do this vegetarian style by bypassing the chicken. What is your go-to chili or soup dish when it’s cold out?!
*I’m participating in Blogember with A Happy Girl this month. Today’s prompt? Share a favorite recipe.