Sweet Potato & Black Bean Chili: Delicious and easy, except when I forget to buy key ingredients

Orange rectangular banner that says "Vegan MoFo" and "Vegan Month of Food 2011."

Howdy, y’all! I’m posting today about a meal I made on Tuesday but photographed on Wednesday – this early sun-setting business really puts a cramp in my blogging. By the time I finished making my dinner, the light was pale and weak, so I had to wait until the next day to photograph it.

The early sun-setting was problematic, but it didn’t help that I had a little hiccup in my meal-making, either. I stopped at the grocery store on the way home from work to pick up a few ingredients, but I forgot one: limes! I realized my mistake about halfway through the cooking process and after a quick internal debate, decided to walk to the grocery store (which is only five minutes away) and pick some up. Because my roommate was out of town and couldn’t keep an eye on my food, I had to turn my stove off and halt my dinner-making. I’m just too paranoid to leave my appliances running when I’m gone! Luckily, I think some of the residual heat from the burner kept the cooking process going.

So, what was I making that desperately required limes? Why, chili, of course! Specifically, this Sweet Potato & Black Bean Chili, which was thoughtfully recommended to me by my best friend’s sister. Thanks, Margaret! :)

A head-on shot of a bowl of chili next to a spoon.


Now, you might be thinking, “But Kelly, surely you could have just omitted the limes and had a perfectly tasty chili!” And… maybe that’s true. But in the spirit of giving recipes a fair shot at impressing me, I’ve been trying to stay true[r than usual] to ingredient lists during MoFo. And four whole teaspoons of lime juice is quite a lot to omit, you know? I think I made the right decision, too – I could actually taste the sour lime-y tang in my chili, and it was a fantastic counterpoint to the smoky beans and the sweet potatoes. Overall, I really enjoyed this recipe – it was pretty painless to make (excluding my own folly, of course), and resulted in a hearty chili that’s different than most chilis I usually make. I’ll definitely try this again, probably in a few months’ time when it’s cold and snowy and I just need something warm. :)

What do you do when you realize you don’t have all your ingredients mid-cooking? How often do you follow a recipe to the letter?

Note: This is a scheduled post, because I’m currently in Italy. Apologies for any weirdness with auto-publishing!


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