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Garnet Yam Black Bean Chili

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Garnet Yam Black Bean Chili

2 tbl Olive oil
1 Red bell pepper, deseeded & 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 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 & 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 gluten free corn bread. 

Recipe by www.karmachow.com 

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