There’s something about chili on a cold day that just feels SO right I’ve been …
There’s something about chili on a cold day that just feels SO right ✨ I’ve been making this chili for a few years but never thought to write down the recipe, but that changes today and I’m SO glad ?.
The aspect that takes this chili to the next level is this @yellowbirdsauce ⚡️They’re vegan + gluten-free and are thicker than most hot sauces, making them perfect for dishes like this chili ?? I used the ghost pepper and serrano hot sauce for this recipe and it turned out amazing! ✨.
To make the chili ??:
Saute 1 diced yellow onion + 3 cloves of garlic over medium heat. Once translucent, add 1 peeled and diced sweet potato, 3 diced small carrot, 4 diced celery stalks, 1 cup of sliced mushrooms + 1 diced red bell pepper. Saute for 5 minutes, then add 2 cans of diced tomatoes, 1 can of tomato paste, 1 can each of drained and rinsed chickpeas + blackbeans, 1 cup of frozen corn + 1 cup of frozen edamame. Mix together, then add 2 tbsp chili powder, 1/2 tbsp cumin, 1/2 tsp smoked paprika, 1/2 tsp each of @yellowbirdsauce ghost pepper hot sauce + serrano pepper sauce. Let simmer for at least 20 minutes, and enjoy! ?