Black Bean Yam Chili
Try this amazingly addictive chili recipe for the big game on Sunday, for a potluck, or anytime you are hankering for a chili that won’t bog you down!
This chili was featured in Tony Horton’s book, Bring It, and was created by Melissa Costello (Tony’s Chef). Check out her cookbook at www.karmachow.com. We love this recipe as it flows right in to the same types of foods we had when we did the Ultimate Reset 21-Day Cleanse. We will occasionally add some cayenne, hot spices or jalapenos to kick it up a few notches!
Black Bean Yam Chili
Author: Melissa Costello www.karmachow.com
Ingredients
- 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)
Instructions
- 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
Leave a Reply