I cook a lot of stews, like this skinny sweet potato and bean chili, over the colder months. I love dishes that are rich, hearty, and piping hot when it’s cold outside. But that’s not the only reason why I cook them often. It’s also because I can reheat and enjoy them again and again. Luckily, stews reheat wonderfully and taste even better the second (or third) time around when the flavors have had a chance to percolate and meld together over a longer period of time. To be honest, that’s the main reason I make this skinny sweet potato and bean chili. It’s delicious from the get-go, but it’s even better reheated.
