F&D’s home cooking columnist Lelia Gentle writes that “depending on whom you ask, the chili has three designations: it is a fruit, it is a vegetable, and it is a spice.” One of her favorite chilis has become the chipotle, “a jalapeno that has been left to ripen on the vine until it turns red and is then smoked and dried.”

LETTERS from LELIA’S KITCHEN – Hot and smoky chipotle peppers: Our in-house chef Lelia offers up a trio of clever chipotle pepper recipes — vegetarian sweet potato soup as well as chicken and pork options.

The Fall 2023 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Subscribe to our award-winning print publication and have it delivered to your door each issue.