Vegetable Chili with Sweet Potatoes & Chipotle ♥

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Vegetable Chili with Sweet Potatoes & Chipotle ♥

Today's vegan vegetable chili recipe: A confetti of colorful vegetables warmed with chili spices. Weight Watchers Friendly. Low Cal. Gluten Free. Paleo. Vegetarian. Not just vegan, "Vegan Done Real".

What is it about chili, anyway? My recipe calendar reports that this kitchen has produced eight pots of chili since the weather turned cooler. We've made eggs and oatmeal and salads more often but other than that, if it's a food race, chili wins, hands down.

With a freezer full of meat and more on the way, no surprise, our chilis tend toward meaty affairs. But ever since tasting the Three-Bean Chipotle Chili from The Wolf, a fun little scratch-cooking spot not far from here, my taste buds have longed for another all-vegetable chili, a small bowl for lunch, a spoonful or two on the side of a poached egg in the morning, a small measure spread on a Mexican Pizza (Oaxaca Tlayuda). I've toned the heat back, waaaaay back in fact, but this is a chili that's easy to dial up or down, aiming for that sweet spot – spicy spot?! – that suits your mood or your taste.

CHILI WITH MAC 'N' CHEESE Yum! Who else loves to pair spicy chili with something warm but definitely not spicy? Chili with mashed potatoes? Years back, Iowa farm wives used this combination to extend chili fed to hungry farm workers for noon dinner. Chili with cubes of cornbread? My personal favorite! Until now! Chili with mac 'n' cheese? Back in November, we headed to Texas with my dad to visit my sister and her family, then drove down to the Hill Country to celebrate the Marine Corps Birthday in Kerrville where our friends Pat and Keri Wilt own a wine bar and restaurant called Grape Juice. I was in total heaven with a big bowl of "crack"eroni 'n' cheese with cabrito chili. Since, I've served chili with mac 'n' cheese for family here and oh! it goes down easy!
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