Growing up, chili night was one of my favorites. My mom would serve it hot off the stove, ladled into bowls or atop baked potatoes. We’d return to the table with our steaming bowls and choose from a bevy of our favorite fixings. Tacos and chili are not all that different when it comes to loading on the toppings. Cheese, sour cream, diced onion, cilantro, salsa, and avocado… Only the good stuff here, folks. My mom always made beef chili, but I’m also a huge fan of vegetarian sweet potato and black bean chili and White Chicken Chili because, well, beans. I really love beans.
As the temperatures continue to fall and the bitterly cold nights urge us to stay inside from now until possibly forever, this chili just might be tasty enough to restore our sanity. Unless you load on the cheese and sour cream (oops), it’s a very light and healthy soup. Plus, it’s loaded with protein and other good things to keep your immune system strong through flu season. Check it out: