I don’t know about you but the ridiculously cold weather we’ve been having lately here in Toronto is making me crave comfort food (apologies to those of you who read from Australia – I am guessing you don’t want any comfort food in the middle of summer!). Unfortunately, on the heels of the festive season and all the delicious treats it brings, comfort food must, necessarily, be healthy at this time of year. I’ve been craving vegetables so what better way to satisfy both my need for comfort with my taste for veggies than with a big old pot of veggie chili – packed with beans, carrots and roasted sweet potatoes. Yup, roasted sweet potatoes.
I typically make a veggie chili and add some pearl barley, or else I will serve it with (brown) rice, but this time around, I wanted this to be a one-bowl affair and the sweet potato does the trick – it adds bulk to the chili to make it a truly substantial meal. I adapted this from Kraft Canada’s Two Bean Vegetarian Chili and will definitely be making this again – love the kick from the chili pepper flakes and the sweetness the potatoes bring.
I served this with some avocado slices to counter the heat and topped it with with sharp old cheddar – it was a perfect bowl of comfort that felt virtuous at the same time – all those veggies, all that fibre. Even better, I have enough for a few lunches this week – it’s great “eat your lunch outside on yard duty” food!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.