Black Bean and Yam Chili [WF/GF/DF/V]
By Denise Roseland
Ingredients
1 2/3 tablespoons canola oil
1 2/3 cup onion diced
2 green bell pepper diced
2 cups celery diced
1 2/3 teaspoons garlic minced
1 1/2 jalapenos seeded and diced*
20 oz. canned and diced tomatoes
7 cups black beans already cooked
40 oz. pureed canned tomatoes
1 2/3 tablespoons chili powder
3 1/3 tablespoons parsley minced
1 tablespoon cumin
2/3 teaspoons black pepper
2 teaspoons salt
2 3/4 cups yams peeled and diced
*Do not touch your face until you've washed your hands with soapy water!
Instructions
Heat oil in stock pot. Add onion, bell pepper, celery, garlic and jalapeno and sauté for 7 minutes. Add tomatoes and cook for 3-4 minutes. Stir in beans and spices and simmer for 30 minutes. In the meantime, boil yams in water until tender. Drain and add to chili. Taste, adjust seasoning and serve.