Did you watch the show Dinosaurs back in the day? We did. Every last episode. I watched it again on Netflix just before having Hal. It kept me occupied during my many craft projects for her room. I’m pretty sure she’d recognize the theme song if I played it for her now. In one episode Robbie looks at his dad, Earl Sinclair, and explains he’s a herbivore. Earl was a carnivore. You can imagine how that went over. Earl took Robbie out back to catch dinner. Robbie befriended his “dinner” and made a salad.
Sometimes I imagine becoming a full-fledged vegetarian and having to tell my Earl Sinclair, carnivore-loving dad. And then I get a huge craving for a hamburger and realize, I’ll probably never have to have that conversation. That happened a couple days ago.
But in general, we don’t eat a ton of meat. We started cutting it out a couple years ago to save money on our grocery bill. It worked, and we haven’t really looked back. I’m also terrible at cooking meat. And terrible at remembering to thaw it. Dinner is much happier now. However, chicken fajitas and beef tacos will always, always, have a place in my heart.
I’ve always loved chili. It reminds me of home—sitting in front of our Texas fireplace on what I thought were chilly nights. Having lived in Chicago and Connecticut now, I know a new meaning of chilly. But its all relative. I love this chili recipe even more for its many veggies tucked inside. It still maintains the chili flavor. The sweet potatoes and beans help carry the texture. And when you top it with cheese, avocado, and pita chips, you’ll forget you’re eating vegetarian chili. That is, if you’re worried about eating vegetarian chili. Call it really good vegetable soup, if you want.
• If freezing the entire batch, undercook the sweet potatoes. They will finish cooking in the reheat.