Smokey Yam Chili
By Mary McDougall
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.
Serves: 6
Prep Time: 15 min
Cook Time: 60 min
Ingredients
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
Directions
1
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.
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