A Love for nature, a natural lifestyle and beauty

Cacao Yam and Black Bean Chili

Cacao Yam Chilli Close up

 

 

 

 

 

 

 

 

This is a warming and delicious chili, for a chilly January day or evening. It’s also healthy as the cacao powder is a top source of antioxidants, and it contains an abundance of magnesium and iron Also very satisfying with lots of fiber, complex carbs and protein for those of you that want a new fresh start after all the festivities during the holidays but still want to feel full.

(Serves 8 to 10 persons)

INGREDIENTS

  • 1 large yam, peeled and cut into ½ inch cubes
  • 3 cans of organic black beans, drained and rinsed (or 4 cups freshly cooked)
  • 1 28 ounces can fire roasted crushed tomatoes (if you can’t find these I use regular can crushed tomatoes)
  • 2 tablespoons of coconut oil
  • 1 red capsicum (bell pepper), de-seeded and chopped
  • 1 medium red onion, diced
  • 4 cloves of garlic, minced
  • 2 teaspoons of Himalayan salt (or sea salt)
  • 1 lime, juiced and zested
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon raw cacao powder (is a top source of antioxidants, and it contains an abundance of magnesium and iron)
  • 1 cup chopped coriander (cilantro) for garnish *optional

The following are optional but recommended see notes*

  • dash of cayenne * Boost the immune system, helps to stimulate digestion and metabolism to name a few.
  • dash of turmeric * Full of anti-inflammatory, antioxidants and many other health benefits.

METHOD

  • Using a large pot, heat coconut oil over medium heat and sauté garlic, red onion, red capsicum, and salt until soft (about 4-5 minutes).
  • Add the cumin, and chili powder stiring to combine for about another minute.
  • Add chopped yam and lime zest cooking for about 10 more minutes, stirring occasionaly.
  • Add the tomatoes, black beans, lime juice, and cocoa powder.
  • Bring to a simmer, cover and cook for 10 minutes, or until yams are soft.
  • If desired top with chopped coriander and a squeeze of lime. Serve over brown rice or with gluten corn bread.

NOTES

* This tastes even better the next day for lunches.

* I do a lot of batch cooking and this is one of my staples, so I make a large batch and freeze about half the batch for those days for simplicity.

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