B2B Sweet & Spicy

This recipe was inspired by a recipe I found on the Whole Foods website.

1 large sweet potato
1 can Amy's Organic Chili
Sunflower Oil
Pepper

Preheat oven to 425. Cut sweet potato into 1" squares. Put into a 9 x 13 baking dish in a single layer. Spray with sunflower oil. Bake for 40 minutes.
Remove from oven and add chili. Stir and place back in oven for 10 - 15 more minutes or until potato is cooked through. Season with pepper. I also put a few shakes of Dulse on ours.
Serve warm.
This made 3 - 4 servings for us.

Veggie Taco Chili

Every time the temperature drops below 30, I get pulled toward warm foods.
I find I have a tendency to drink more coffee, teas, hot cocoas, and chai on cold days.
I also seem to have an aversion to cold foods, from fruit to vegetables and salads.
Since everything in this meal is from a can, please upgrade to organic, read your labels, and choose the best you have available.
It takes minutes to prepare and is satisfying. While this was cooking, I also prepared a rice for tomorrow's meal!
Today's meal is a vegetarian chili seasoned with your favorite taco seasoning mix and topped with corn chips.

Veggie Taco Chili

1 can black beans

1 can pinto beans

1 large can Muir Glen Roasted Tomatoes (Diced)

1 can mild green chilis

1 tsp canned or fresh jalapenos

2 Cups Vegetable Broth

1 Cup Water

1 Tbsp Cumin

1 Tbsp Paprika

1 tsp Sea Salt

2 tsp Pepper

1 clove fresh minced garlic

2 stalks fresh parsley ( I had frozen from our garden last year)

In a large pot add all ingredients and cook until heated through thoroughly about 20 to 25 minutes, stirring frequently

Easily Serves 4, served with Mary's Gone flax crackers