Yam Chili

by Aliza R. Panitz

Prep time: 0:20

Servings: 4 servings

INGREDIENTS

1 can (40 oz.) yams/sweet potatoes
1 can (29 oz.) tomato purée
1 cup dried beans *
1/4 cup barbecue sauce
1 tbsp. dehydrated onion
1 tsp. black pepper
1 tbsp. chili powder
1/2 tsp. cinnamon

INSTRUCTIONS

Cook up the beans normally (soak, boil, simmer). Pour yams into pot including liquid. Smash lightly. Add tomato purée; stir through. Add spices; stir through. Add cooked beans; stir through. Simmer for for a few minutes to mellow out.

CHEF COMMENTS

* 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...

Tagged: chili, soups, yamchili add tags

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