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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Smoky Yam Chili

RECIPE By John and Mary McDougall
Fire roasted tomatoes and chipotle amp up the flavor in this delicious bean and yam chili.

Prep Time: 15 Minutes
Cook Time: 60 Minutes
Yield: Serves 3-4

Notes:

This recipe appears here courtesy of John and Mary McDougall, and was originally published in the March 2012 McDougall Newsletter.

For decades Dr. John McDougall has pioneered a revolutionary dietary approach to disease treatment and prevention. You can learn more about his work by visiting www.drmcdougall.com, or by signing up to the McDougall Newsletter.

Recipe Note: If you can't get fire roasted tomatoes, regular tomatoes will work just as well. If you can, just add a splash of liquid smoke or a dash of smoked paprika to replace that "fire roasted" flavor.

Ingredients:

  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • ¼ cup water
  • 1 15 oz. (425g) can kidney beans, drained and rinsed
  • 1 15 oz. (425g) can pinto or black beans, drained and rinsed
  • 2 15 oz. (425g) cans fire roasted chopped tomatoes
  • 1 medium garnet yam (or sweet potato), peeled and chunked
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons cocoa powder
  • ¼ teaspoon ground cinnamon
  • Dash chipotle chili powder
  • Freshly ground black pepper

Instructions:

  1. Place the onion, bell pepper, garlic and water in a large pot and cook, stirring frequently until vegetables soften slightly.
  2. Add remaining ingredients and mix well. Bring to a boil, reduce heat, cover and cook for about 1 hour, until yam is tender.
  3. Taste and adjust seasonings for more heat, if desired. Serve in a bowl with some baked tortilla chips, or ladle over baked potatoes or whole grains.

Leftover chili can be transferred to containers and refrigerated for up to 3 days, or frozen for up to 1 month.