Smokey Yam Chili

Prep: 15 minutes Cook: 1-8 hours depending on cooking method


This delicious spicy bean and yam chili may be made on the stovetop or in a slow-cooker. I usually serve it over brown rice and sometimes top it with a few slices of fresh avocado or some tofu sour cream to tone down the heat a bit.


  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 15 ounce can kidney beans, drained and rinsed
  • 15 ounce can pinto or black beans, drained and rinsed
  • 2-15 ounce cans fire roasted chopped tomatoes
  • 1 medium garnet yam, peeled and chunked
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp cocoa powder
  • 1/4 tsp ground cinnamon
  • dash chipotle chili powder
  • freshly ground pepper


Place the onion, bell pepper, garlic and water in a large pot and cook, stirring frequently until vegetables soften slightly. Add remaining ingredients and mix well. Bring to a boil, reduce heat,cover and cook for about 1 hour, until yam is tender. Taste and adjust seasonings for more heat, if desired. Serve in a bowl with some baked tortilla chips, or ladle over baked potatoes or whole grains.

Hints: This may also be made in a slow-cooker so it is easy to start in the morning and then return to a simmering pot of chili after a long day at work or play. Place all ingredients in the slow-cooker at the same time and cook on low for 7 to 8 hours or on high for 4 to 5 hours.