A to Z Chili with Skillet Cornbread

When the temperature drops and the rain finally barrels in, it’s the season of soup! Enter-A to Z Chili. A visiting chef, Anna-Katharina Preidl, developed this recipe that's powered by several spices, pumpkin puree which thickens and sweetens, and three kinds of beans standing in for the meat. It's full of flavor and healthy to boot. We made three alterations to AK's recipe: Substituting carrots for sweet potatoes because we got a lovely donation from In The Garden of carrots; adding Swiss chard for the same reason; and changing the name from Vegetarian Sweet Potato Chili to just Chili so the kids don't decide they hate it before they try it. Get the Chili recipe here: A to Z Chili