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

Top with chopped cilantro and a squeeze of lime, if desired. Serve over brown rice or with corn bread.


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