In the fall I like to make a different version of this chili with pumkin and other fall spices, but as we enter the winter months I tend to make this one more often. It’s spicy and extremely flavorful! This recipe is for 2-3 servings, meaning you can eat it for lunch the next day and be quite happy! :)
I’ve been on a soup kick as we’ve moved away from summer and into the fall. I often don’t have the time to make my own soup stocks, but I feel as though it is valuable knowledge to have. Plus you can freeze it to use at a later time instead of using prepacked broths or boullion cubes.