Chili with Yams

Prep: 20 minutes Cook: 55 minutes


I have been using a lot of red lentils lately because they cook quickly and thicken soups and stews very nicely. I am also very fond of yams and they go together very well in this dish. This is delicious served with fresh, warm corn tortillas or pita bread.


  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 1 tsp garlic, minced
  • 2 3/4 cups water
  • 3 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp crushed red pepper
  • 4 cups yams, peeled and chopped
  • 1 cup red lentils
  • 2 15-ounce cans diced tomatoes
  • 15-ounce can black beans, drained and rinsed
  • 2 tbsp peanut butter (optional)
  • 2 tbsp lime juice (optional)


Place 1/4 cup of the water in a large soup pot. Add onion, celery and garlic. Cook, stirring occasionally until softened, about 5 minutes. Stir in the chili powder, paprika, cumin, cinnamon and crushed pepper. Mix well, then add the remaining water, yams, lentils, tomatoes, and beans. Stir to combine, bring to a boil, reduce heat, cover and cook for 50 minutes, stirring occasionally. Stir in the peanut butter, one tablespoon at a time, if using. Season with lime juice and a bit of sea salt, if desired.