September 11, 2017

Of course, as soon as I come to terms with the fact that fall is officially here and decide to make a big batch of chilli, the weather spikes to 26 degrees!

Hey - I'm not complaining but it did get me thinking...maybe I should start making more 'fall" recipes and then we can finally get the summer that we never had?! 

Fall weather or not, this recipe is a great one to have on hand. I tweaked it from a recipe I found years ago (I don't remember the original source???) but what I love about it is that there are literally two steps. Chop and throw in a pot. That's my kinda cookin!

This is a great recipe to make on Sunday since it makes enough to ensure leftovers for Monday nights dinner.  

Happy cooking - I hope you enjoy! 


Prep time: 15 mins,  Cook time: 25 mins, Total time: 40 mins


  • 2 tablespoons olive oil (or coconut oil)

  • 1 yellow onion, finely diced

  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces

  • 1 green bell pepper, seeded and...

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