This recipe makes a fair amount of chili and should keep in the fridge for 3-4 days covered. You can also freeze it for up to a month. If you find the chili is too thick for your liking, simply add a small amount of water to the mixture (approx ½ Cup); you may need to adjust your seasonings thereafter. Again, feel free to exchange the sweet potato with Yukon Gold, red potato or russets, whatever you please. If you are gluten intolerant, be sure to use a brand of tomato paste that is certified gluten free.
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