My husband's only complaint about my cooking is that I often accidentally come up with a hit, and I can't recreate it. A little of this, a little of that, some produce I threw in because it was on its way out, plus half a can of something I found in the fridge. It all becomes a yummy dinner that we'll never have again, because I didn't pay attention to what I was dumping in.
Enter the coronavirus pandemic, where I've been doing either live cooking demos on Instagram or filming them to upload to IGTV. I first started doing it to stay connected with friends, but then realized I really enjoy it. They aren't professional by any means, I still have yet to upload the one where the bottle of catsup sprayed all over me.
I videoed myself making some sweet potato black bean chili, explaining in no uncertain terms that this wasn't prize winning chili, just something healthy for the two of us. And what would you know, it turned out great. Really really tasty. So I watched again my little of this, little of that measurements to see what I could see. Here is my best attempt to document what went into this yummy and healthful vegan chili.
Sweet Potato Black Bean Chili
1/2 onion, chopped
2 or 3 carrots, chopped
1 small or 1/2 large red bell pepper, chopped
2 ribs celery, chopped
6 small or 3 large sweet potatoes, peeled and chopped
2 cans black beans, undrained (I used low sodium)
1 can chopped or stewed tomatoes
1 large can black olives, chopped
1 bag frozen corn (or one can)
1/2 small can tomato paste
1/2 cup canned pumpkin (optional)
2 cans of water (using the black bean can to measure)
1/2 teaspoon garlic powder
1/2 teaspoon chili flakes
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 teaspoons all purpose seasoning
1/4 teaspoon liquid smoke flavoring (optional)
salt to taste (optional)
Put all ingredients in an Instant Pot or electric pressure cooker, stir together and cook on high pressure for 6 minutes. Let the pressure release naturally.
Or put all ingredients in a slow cooker and let simmer for 8-10 hours.
Enjoy!
That was it. Super easy - dump and go. The spices are most likely very flexible, this wasn't spicy at all, just rich and delicious. Jazz it up to make it hotter if you like, but I was letting the sweet potatoes shine. They did!
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| Get out your big spoon! |
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| Super tasty the next day, with a beer. |
