It has been a strange week, weather-wise with fluctuating temperatures and not quite knowing when to wear your jacket.
It wasn’t quite soup weather at the beginning of the week so I didn’t make anything until the end of the week.
I didn’t make a new recipe, but I did make changes to an old recipe.
I made chili from the Whole 30 book – one of my all-time favourites. It’s beanless, so I thought it might qualify for Soup Sunday.
Unfortunately I can’t post the recipe due to copyright, but I will tell you the recipe calls for: onion, garlic, lean ground beef, bell peppers, diced tomatoes, chili powder, cumin, paprika, and mustard powder with salt and pepper, and beef broth.
Typically when I make this recipe, I double, sometimes triple the amount of chili powder, paprika, a sprinkle of cayenne pepper, and cumin for extra flavour.
This time when I made it, I also added a jalapeño pepper, cored and diced. This added a bit of spice to eat bite which I loved. I also added a few mushrooms. I don’t overly love bell peppers and since this recipe is beanless, the chili is mostly comprised of them so I wanted to add more chili-like vegetables.
Overall, this dish is very hearty and perfect for the cool, fall weather.