Black Bean and Garnet Yam Chili

Based on a Recipe by Melissa Costello of Karma Chow

2 TBL Coconut Oil
1 Red Pepper, chopped
1 Medium Red Onion, diced
1/4 Small Sweet Onion
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 TBL. cumin
1.5 TBL. Chili Powder (I use a Chili Blend)
1-2 Chopped Chipotle Peppers
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, chipotle, and lime zest, cooking about 10 minutes more, stirring occasionally.

Add the tomatoes, 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.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s