Sunday, May 15, 2011

Yam and black bean chili

With it being winter again, chili seemed in order, but I didn't want my normal kidney bean chili. I've heard for years about people using yams or sweet potatoes in their chili, so looked around at several recipes and decided to just go freehand with what I had on hand.

1 large yellow onion, diced
1 each yellow, red, and orange sweet pepper, chopped
1 large yam or sweet potato, diced
4 large cloves of garlic, grated
1 can of chopped tomatoes
2 cans of black beans or 3 cups cooked, rinsed and drained
2 cups of water
2-3 T chili powder
2 t cumin
1 t cayenne pepper (or desired amount)
1/4 cup chopped cilantro
1 cup frozen corn

Take the first 4 ingredients and water saute for 10 minutes in a large pot. Add the tomatoes, water, and spices except for the cilantro and simmer for about 20 or until the yams are cooked. Once the yams are cooked, add the beans, corn and cilantro and simmer for about 5-10 mins for all the flavors to blend.

Very good all by itself, but you can put over a baked potato or a bowl of rice. The combination of sweet from the yams and the spicy from the cayenne pepper is one of my favourite flavors.

PS, I need to upload the picture to my folder. I took it then posted it on facebook and I can't make it larger, but I can from the photo folder. I was trying to avoid uploading more pics. Itunes freezes on me and it bugs me. But I will fix the photo.

1 comment:

Cat said...

I love yam and black bean chili!
Sometime try putting in some chopped mango (great in summer time) or some pineapple chunks.
Your recipe sounds delicious though.