Now that the temperature is dropping, it’s time to break out all of my favourite ‘one pot’ and crock pot recipes.
This is a dish that my husband started making last year and continues to do so each time the thermometer dips. It’s from another Michael Smith cookbook (love so many of his recipes) and it makes a GIANT amount of chili which is perfect for freezing.
As usual, I still serve my chili with sour cream and nachos.
We also love that this is a vegetarian option!
The full recipe can be found here: Michael Smith’s Sweet Potato Vegetarian Chili
