After what can only be described as a foodie holiday to Vermont, we came home to a nice light full turkey dinner with more side dishes than you could shake your fist at. Needless to say a bit of healthy eating was in store for us to readjust to our normal lives with normal portion sizes and balanced meals.
This recipe for Southwestern Black Bean & Corn Chili was the perfect meal to pack on the vegetables and have a healthy protein in black beans. I made one change to the recipe by adding a handful of chopped prunes that I learned from previous chilli cook offs is the perfect way to add a little sweetness to your chili.
We served the chili on top of rice, but Katie has suggested that serving it on top of mashed potatoes is a great option as well!
*Note to our avid readers: The bun in the top of the picture will be posted about at a later date.
No comments:
Post a Comment