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!