Because recipes are a loose guideline and sometimes I forget stuff.

16th January 2012

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Chipotle Chili with Brussel Sprouts and Sweet Potatoes

In February, I plan to do a clean foods detox, which essentially means I’m going to be going vegan without caffeine or booze for a while. I figure I should ease my body into this cleanse by cooking some vegan meals this month as well. Upon recommendation from some friends, I purchased Isa Chandra’s Appetite for Reduction but hadn’t tried out many recipes yet. This weekend we had a bit of a cold snap (aka low 50s) in Los Angeles which prompted me to try her recipe for Chipotle Chili with Sweet Potatoes and Brussel Sprouts.

Alterations: The only thing I omitted was the lime juice at the end. I also crumbled some corn bread on top of my bowl and shredded some cheese into my boyfriend’s bowl.

Do-again: Definitely a satisfying vegetarian chili. My favorite part was the sweet potatoes while my boyfriend was into the brussel sprouts. I’ll be eating the leftovers for lunch this week.

Tagged: veganchilibrussel sproutssweet potatochipotlevegetarian

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