You are Almost Ready to be Entrusted with the Secret Ingredient of my Secret Ingredient Soup. And Then You Will Fulfill Your Destiny and Take Over the Restaurant Just as I Took It Over From My Father Who Took It Over From His Father Who Won It From a Friend in a Game of Mahjong.

Hello blogging world. I have not forgotten you. I just...meh

Today we went to the annual Pinewood derby and chili cook-off! Once again I entered my chili (more just to make sure there would be chili I could actually eat rather than to enter the contest) but this year I had two surprises.

First, there were two other vegetarian entries! I had three bowls of chili! It was awesome!

Second, I won an award! My chili is now award-winning.

Black Bean and Sweet Potato Chili 
3 medium-large organic sweet potatoes
1 cup chopped onion
3 to 4 cloves garlic, minced
1 cup dried black beans (soaked and cooked until soft)
1 16-ounce can petite diced tomatoes with green chilies
4 teaspoons fresh ground cumin
2 teaspoons California chili pepper powder
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 cup minced fresh cilantro

 Bake the sweet potatoes at 350 for 1 hour. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed. Water sauté the onion and garlic over medium heat until the onion is golden. Add the remaining ingredients except the cilantro and sweet potatoes. Bring to a simmer, then simmer gently, covered for 15 minutes. Add the diced sweet potatoes and cilantro. Let stand off the heat for an hour or two, then heat through right before serving.