One of the tips I loved when reading “Holy Hygge” was this idea of providing a nourishing meal for others when they visited your home. Something the author suggested was to have ingredients on hand for the same meal every time so that you have something quick and easy to offer your guests. You can even make a large quantity and have it in your freezer, ready to heat up as you spend time with your loved one. One of my favorite go to recipes was given to me by a friend in a recipe book she created for my wedding. It’s still a family favorite and would be simple to create a large amount from. It’s also basic enough that you can make it your own with additional vegetables or a meat or protein of your choice. You could also keep some crusty bread on hand as you warm body and soul.

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Chipotle-Kissed Red Bean and Sweet Potato Chili 

Ingredients:

1 TBS olive oil

1 medium yellow onion, chopped

1 medium red bell pepper, chopped

2 garlic cloves, minced

1-2 TBS chili powder

1 ½ lbs sweet potatoes, peeled + cut into ½ inch chunks (I sometimes get the frozen sweet potatoes to save on time)

1 14 ½ oz can crushed tomatoes

1 15 ½ oz can dark red kidney beans, drained and rinsed

1 ½ cups vegetable broth (or water) 

Salt

1 TBS minced canned chipotle chile in adobo

 

Directions:

1. Heat oil in a big skillet over medium heat 

2. Add in the onion, bell pepper, and garlic 

3. Cover and cook 5 minutes until softened

4. Stir in the chili powder and cook 30 seconds

5. Add in the sweet potatoes and stir to coat with spices

6. Add in the tomatoes, beans, and broth

7. Season with salt, cover and simmer for 45 mins-1 hour

8. When ready to serve, stir in the chipotles

 

Recipe by food.com