Vegetarian Chili with Jewel Yams
Chili
1 red onion, chopped
4 garlic cloves, chopped
1 Tbsp (15 mL) chili powder
1 Tbsp (15 mL) ground cumin
2 tsp (10 mL) unsweetened cocoa powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) crushed red pepper flakes
1/4 tsp (1 mL) ground cinnamon
Freshly ground black pepper
28 oz (796 mL) can diced tomatoes and juice
1 dried ancho chili or canned chipotle chili in sauce, minced
19 oz (540 mL) can black beans, rinsed and drained
2 cups (500 mL) peeled and diced yams
1 cup (250 mL) water
1 cup (250 mL) frozen edamame beans
2 cups (500 mL) finely shredded kale
2 Tbsp (30 mL) fresh lime juice
Toppings
1/2 cup (125 mL) low-fat plain sour cream or plain, thick Greek yogurt
1/2 cup (125 mL) thinly sliced green onions
1 lime cut into wedges
Organic corn tortilla chips
In 4 to 6 L slow cooker, combine onion, garlic, and seasonings. Add tomatoes and chipotles and stir together to evenly disperse seasonings. Fold in black beans and yams and add water. Cover and cook on low for 7 to 8 hours or high for 4 hours.
Stir in edamame beans, kale, and lime juice. Cover and continue to cook on high for 30 more minutes or until beans are hot.
Ladle into bowls and top with a dollop of sour cream or yogurt, green onions, and wedge of lime. Serve tortilla chips or wedges of corn bread for dipping.
Serves 6 to 8.
Each serving contains: 249 calories; 13 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 46 g total carbohydrates (6 g sugars, 14 g fibre); 384 mg sodium
source: "Slow Cooking", alive #375, January 2014
Vegetarian Chili with Jewel Yams
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
