Chili with Yams

Name: Chili with Yams
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6-8
Ingredients: 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)

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.

Serves: 6-8

Prep Time: 20 min

Cook Time: 55 min

Ingredients

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)

Directions

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.

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