One of you, I’m unsure who, gave me a recipe for sweet potato and black bean chili. It was a long time ago, long before the latest trip, maybe even before my adventures in Florida and Alabama.
The recipe is handwritten on a scrap of paper that I’ve saved from the trash numerous times. It’s become crumpled and worn, and I can hardly read my writing.
Finally, this week, I bought the ingredients (except for chipotle powder, what is that??) and included it in my weekly meal plan.
And here is where I need your help. If you gave me this recipe I have a couple of questions. Obviously I copied it down in a hurry because there are a couple things that make no sense.
My list of ingredients doesn’t include garlic powder, but the instructions say to add garlic powder…so I’m wondering how much? I had already used the 4 cloves of garlic, which was in my ingredients list, but then wasn’t mentioned in the instructions, so I just tossed that in with the sweet potato and onion at the beginning. The recipe called for 1/4 teaspoon of salt, and since I had some garlic salt in my spice drawer I used that, hoping it work work in lieu of the garlic powder.
And then there was the ‘stock.’ Once again I must have skipped that in the ingredients list…but as I’m going putting the chili together the instructions said to add the stock. What stock? Assuming vegetable, but how much? I poured in a half cup, and then added a bit more later to thin the whole thing out a bit.
All in all the final result was amazing. Though I wonder what it would taste like if I had chipolata powder. But I guess given it’s a chili I can be flexible.
Still…I’d like to correct the recipe, because I think this one is a keeper.
Thank you to the person that sent me the recipe. I look forward to clarifications!
May 12, 2017 at 12:52 pm
I think chipotle is maybe smoked chilli pepper – it all sounds lovely! 🙂
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May 12, 2017 at 1:03 pm
I gave you the recipe. 🙂 Will email it to you again with some better explanations. Too bad you didn’t use chipotle. It really jazzes it up with a nice, smokey flavor. 🙂 Chipotles in adobo sauce can be found in with the Mexican/International foods. If you make this again, forget chipotle powder (which is harder to find) and go for the canned chipotles in adobo sauce. You’ll only need one chipotle (which is a smoke jalapeno pepper, by the way). Cut one in half, remove the seeds (that’s where all the heat is), and chop it up. Add when you’re sauteeing the onions and sweet potatoes.
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May 12, 2017 at 1:05 pm
Better yet: This post has the link to the original recipe:
https://breezesatdawn.wordpress.com/2017/03/26/souper-sunday-3/
Just substitute canned chipotle for the powder. Everything else should be good. 🙂
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May 12, 2017 at 5:57 pm
Thank you Robin!
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May 13, 2017 at 1:49 pm
You’re welcome. 🙂
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May 13, 2017 at 1:50 pm
One more thing: I made this again this week and used both sweet and white potatoes in it. A large one of each. It was amazing. 🙂
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May 12, 2017 at 4:47 pm
Wow–this does look yummy and thanks to Robin I now have the link to the recipe!!! 🙂
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May 12, 2017 at 5:50 pm
This is why I love blogland.
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May 12, 2017 at 5:51 pm
Yep! Exactly!
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May 13, 2017 at 1:49 pm
It’s one of my favorite vegetarian chili recipes, Beth Ann. Enjoy. 🙂
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May 12, 2017 at 8:05 pm
This is one that even I may try.
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May 13, 2017 at 10:00 am
I’m glad!
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May 12, 2017 at 9:57 pm
I cook with chipotle powder, but use it sparingly. Good stuff!
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May 13, 2017 at 4:00 am
Where do you buy it?
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May 13, 2017 at 8:45 am
in the spice section of the grocery store. I have McCormick GOurmet Collection Chipotle Chili Powder.
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May 13, 2017 at 10:00 am
Thank you!
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May 13, 2017 at 8:25 am
We are going to give this a try… thank you Dawn and Robin for sharing!
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May 13, 2017 at 9:16 am
You’re welcome!
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May 13, 2017 at 1:51 pm
You’re welcome. 🙂
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May 22, 2017 at 1:44 pm
You can freeze all those chipotles you don’t use from the can, too. I used to hate opening a can to only use one of them. But those seeds are SPICY, so heed Robin’s advice and remove them 😉
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