Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Yam Chili (vegan)

Yield: 1 Servings

Ingredients and directions for this recipe

1 40-oz can yams/sweet
Potatoes
1 29-oz can tomato puree
1 To 2 cup dried beans (*)
1/4 c Barbecue sauce
1 tb Dehydrated onion
1 ts Black Pepper
1 tb Chili powder
1/2 ts Cinnamon

Cook up the beans normally (soak, boil, simmer).

Pour yams into pot, including liquid. Smash lightly. Add tomato
puree, stir through. Add spices, stir through. Add cooked beans,
stir through. Simmer for for a few minutes to mellow out.

(*) Beans: I keep a 'bean bucket' of mixed beans, usually including
pea beans, black-eyed peas, pinto beans, split peas, lentils, navy
beans, pinto beans; often including great northern beans, roman
beans, pink beans, chili beans, barley, and others. Whenever there's
room in the bucket I pour in a bag of something that seems
underrepresented.

This would probably be better with fresh yams and tomatoes, but the
canned yams were on sale half price the day after Thanksgiving...

See also:
Previous recipe Yam Chiffon Pie
Next recipe Yam Crackers

Or try one of these recipes:
Citrus Spinach Salad With Avocado
Grilled Tempeh With Red Onion And Eggplant