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.