Black Bean Yam Chili
Author: Melissa Costello www.karmachow.com
- 2 TBL Olive oil or Coconut Oil
- 1 Red Pepper, chopped
- 1 Medium Red Onion, diced
- 4 cloves Garlic, minced
- 2 teaspoons sea salt
- 1 large Garnet Yam, cut into cubes (1/2 inch)
- Zest and juice of 1 lime
- 1 28-oz can of Fire Roasted Crushed Tomatoes
- 3 cans Black Beans (or 4 cups freshly cooked)
- 1 c. water
- 1 TBL. cumin
- 1 TBL. Chili Powder (I use a Chili Blend)
- 1 tsp. Cocoa Powder
- 1 c. chopped Cilantro for garnish (optional)
- In large pot, heat oil over medium heat and sauté garlic, onion, red pepper & sea salt until soft (about 4-5 min). Add the cumin & chili powder and stir to combine. Cook for another minute. Add chopped sweet potato, water & lime zest & tomatoes, cooking about 10 minutes more, stirring occasionally. Add the black beans, lime juice and cocoa powder. Bring to a simmer, cover and cook for 10 minutes, or until potatoes are soft.
- Top with chopped cilantro and a squeeze of lime, if desired. Serve over brown rice or with corn bread
Recipe by Put Yourself First at https://www.putyourselffirst.com/black-bean-yam-chili/
3.1.09