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! 💛