Must Have Monday

How was your weekend? Ours was really nice. Let's have a quick recap: We ate sushi {one of our favorites} on Friday. Then, on Saturday we went for a long{ish} run, about four miles. Long for us, that is. Saturday evening we sat here:

and did this:

Then, we went to the Panthers game and watched them {almost} win. Poor guys. We'll get there!

We came home and played with this little ray of sunshine.

I even got in touch with my spark for autumn goodness as I brought out some seasonal beauties. A little early? Doesn't bother me a bit.

And, we wrapped up our Sunday with a melt-in-your-mouth chicken chili in the crockpot. Y.U.M.

I know you can't really see the chili underneath the {not-to-be-overlooked} toppings. But, do you trust me? You must. It is so good.

Ingredients

2 lbs ground {I use organic} chicken

3 tablespoons chili powder, plus 2 teaspoons

1{15 oz} can kidney beans, rinsed and drained

1{15oz} can white beans, rinsed and drained

2 {28 oz} cans diced fire roasted tomatoes

1 medium sweet potato {about 10 oz} peeled and shredded *I used chopped butternut squash instead*

1 {15oz} can low-sodium chicken broth

1/4 cup instant tapioca {recommended: Minute tapioca}

1 to 2 chipotle chiles in adobo sauce with seeds, chopped *we used the whole can for extra kick!*

2 tablespoons low-sodium soy sauce

1 tablespoon kosher salt

1 tablespoon onion powder

2 teaspoons granulated garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

pinch ground cloves

Directions

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients. Stir everything together, cover, and cook on low for 6 to 8 hours. Just before serving, stir in the remaining chili powder and season with salt and pepper to taste. Divide chili among warm {pretty} bowls and enjoy!

*recipe adapted from Food Network.*

What are your must haves on this Monday?