Okay. For the second week of #pulsepledge at the Elen casa I decided to throw together a sweet potato black bean chili and used the recipe from the Minimalist Baker — 5 INGREDIENT SWEET POTATO BLACK BEAN CHILI. You can find it here.
Dana gives you lots of options.
I used yellow onion and olive oil.
No salsa in the house, so I substituted a 19 oz can of seasoned, chopped tomatoes.
I doubled the amount of black beans — it’s all about the pulse for ten weeks — and used all vegetable stock instead of half stock half water. And maybe even a little extra stock because — you know — doubled the black beans.
You’ve got to go with the flow, man!
I used the chili powder, the cumin, the cinnamon (under optional spices) and held hot sauce in reserve, just in case it wasn’t spicy enough for my household. It was. A bunch of you are going to want that hot sauce.
And then I threw some of September’s frozen from-the-cob corn in there, which made this 6 ingredient chili.
Living on the chili edge!
More vegetable stock.
Because we’re all about the stock!… The pulse!
The pulsing stock? Whatever.
Since I had no cilantro, no red onion, no guac, nor avocado on the premises — What kind of casa am I running? — I went with a little shred of cheddar. Maybe even a big shred.
Dana’s recipe is vegan and gluten free. Mine not so much.
Like any cook, I’m always swapping, substituting, fiddling, fudging when it comes to a recipe.
This was supercalifragilisticexpialidocious.
So there you have it.
5 Ingredient Sweet Potato Black Bean Chili. Thank you, Dana.
Here be Hump Day.
Let’s just treat it like the supercalifragilisticexpialidocious day it is.
I might be stuck on that word today.