Faye made a delicious vegetarian/vegan chili with baked sweet potato on the side.
For a later meal I put together a rice dish to accompany the leftover chili. I was eager to try the Petits Poivrons chili peppers we found in the deli section of the grocery store yesterday, and this was as good an opportunity as any. The tiny teardrop shaped peppers are in a sweet and tart marinade. I wasted no time researching them on the internet and purchasing seeds so I can grow them next season.
While the rice was finishing cooking I sautéed finely chopped onion and jalapeño.
Corn was next into the pan followed by spinach and then the cooked rice.
At the very end before serving I added the sweet and sour marinated teardrop peppers.
The slices of mango would have been a great idea had the mango been fully ripe.