Whether you’re looking for a dish to serve at a (Superbowl) party or just want something to keep you and your family deliciously warm this winter, it’s hard to go wrong with chili. This recipe incorporates some of the wonderful root vegetables of the season along with the kidney beans of traditional chili. The flavor is punched by roasting the vegetables first, but you can skip that step if you’re in a hurry, and just cook the chili long enough for the potatoes to be fork tender. I also like using Ancho Chili Powder in place of regular chili powder –…
Credit: Living Well Gluten Free
