Frito Pie with Chili

Yeah, Yeah, Yeah, I Know — But When You Want It, You Want It 

We all crave foods that are bad for us or that we’re embarrassed to admit we like — often both. They’re our guilty pleasures. We visited the concept a few months back in our Cheddar Cheese Chicken Curry post.

You’ve got your own list, I’m sure. It might include Tuna Noodle Casserole (with corn-flake topping!) or fake Mexican “queso” dip (made with Velveeta!) or Jell-O Mold (with marshmallows!).

Me? At this time of year, I hear the siren song of one of my favorite guilty pleasures, Frito Pie.

It’s decadent and delicious — and I can’t resist it. I’ll bet you can’t, either.

Sweet Potato Chili with Black Beans

Sweet Potatoes Make Great Vegetarian Chili

Cold weather has returned here in St. Louis  — so naturally I’m craving a hearty dish.

When the temps turn chilly, I turn to chili.  But with sweet potatoes?  Sounds weird, I know.  They work brilliantly though, as I discovered.

Most of us know that the naturally sweet flavor of sweet potatoes is enhanced by even more sweetness.  Think Thanksgiving candied sweet potatoes with marshmallows.

Less well known is the sweet potato’s affinity for spicy flavors, particularly dried chilies.  To see what I mean, try adding a dusting of ground cayenne pepper to the top of those candied sweet potatoes.  It’s an amazing combination — and a revelation.

Sweet potato chili perfectly showcases the marriage of spicy and sweet.  The first bite will make your tongue smile.

The second bite?  You’ll probably decide this is the best vegetarian chili you’ve ever eaten.