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.

#PulsePledge #LovePulses

Elen