{vegan sweet potato chili}

Tonight I made one of the yummiest dishes I think I've ever made--Sweet Potato Chili! 

Tonight's chili was the perfect combo of colorful veggies and the taste of fall and I highly recommend it to you. I found the recipe via pintrest and altered it just a tad. 

Ingredients:

1/2 large diced onion

2 cans of black beans (rinsed and drained)

28 oz of diced tomatoes

1 zucchini diced

1 tsp cumin

1 tsp sea salt

1 tsp crushed bay leaves

2 tsp orange zest

1 cup veggie broth

a few dashes of chili powder

Combine all ingredients, throw in to a crockpot. Heat on high for 4 hours! Serve. Enjoy!

I served my chili with corn bread muffins and could just taste fall in my mouth!! 

**the great thing about using a little bit of orange zest, you can use the left over peels to make your house smell yummy!! Throw the peels in a sauce pan, fill with water, add a little bit of cinnamon and bring to a boil. Reduce to a simmer and allow your kitchen to be overpowered by yumminess! 

{tuscan veggie chili}

Dale and I absolutely love soups in the winter! At dinner we load up on veggies. I decided to combine two of our favorite things {soup&veggies} together to make a yummy soup! The recipe can be found {here}. I modified it a little bit {no cheese, veggie broth instead of chicken, no zucchini} and added some quinoa to pack in the protein and make it a little bit more substantial. All together this recipe takes about 35 min. and it's so tasty!

{drain and rinse chick peas, then use half of can and mash}

{dice onion, celery, and carrots}

{mince garlic}

{add broth and diced tomatoes}

{add just 1/2 c. of quinoa}

{if your husband's like mine, he will need a little more than soup for din}

serve and enjoy!