This recipe is one of the most popular on my site! The sweet-spicy combo that comes from the seasonings and the yams makes for the perfect crowd-pleasing chili. You can definitely add more heat if you like a spicier chili, and you can also add ground turkey, beef or bison if you’re not enthusiastic about a vegetarian chili. I happen to think it’s perfect exactly as it is! It keeps well in the refrigerator for at least 4 days and also freezes well.
- 4 Tbsp. olive oil
- 2 medium sweet potatoes or yams
- 1 cup chopped onion
- 2-3 garlic cloves
- 1 medium red bell pepper diced
- 2 15 oz. cans black beans drained and rinsed
- 1 28 oz. can diced tomatoes undrained
- 1 4 oz. can chopped mild green chilies
- 2 tsp. ground cumin
- 1/2 tsp. dried oregeno
- Salt and pepper to taste
Heat 2 tablespoons olive oil in a large skillet or Dutch oven. Peel sweet potatoes or yams and chop into 1-inch cubes. Sauté sweet potatoes or yams until they just begin to soften. Remove from heat and transfer to separate bowl.
Heat remaining 2 tablespoons of olive oil in same skillet and sauté onion and garlic over medium heat until onions are golden brown. Add remaining ingredients, cover and simmer for 15 minutes. Add sweet potatoes or yams and continue to simmer until vegetables are tender (10-15 minutes). Add salt and pepper to taste.