A wonderfully appetizing mix of sweet potato and broccoli. This mild chili recipe boasts superb natural flavours with few ingredients.

Kate came over on Saturday with a bag of miscellaneous ingredients she scrounged from her kitchen. We put together this recipe from what she had. Coincidentally, I’d just made Laura’s Chili the same week using soy mince. For these ingredients I was going to try a more Asian style, using coconut milk, but alas, there was no coconut to be found in my pantry.

We moved on to canned tomatoes. These are a convenient way to quickly produce chilis, or stews, or whatever you’d like to call them. Chop up some vegetables, caramelize some onions, and throw it in a pot with the tomatoes. Let it simmer while cleaning up. It’s a wonderful reward.

If you’d prefer to drop the “mild” from the name, use a hotter chili, or double the garlic. Don’t overdo it, or you’ll end up losing the nutmeg flavour.

I recommend you let the chili simmer for half an hour. This helps the flavours combine and softens the broccoli. If you’d prefer more of a crunch, or are in a rush, feel free to eat once everything is warm.

Now go, warm yourself up with some chili.