" We're here to facilitate your plant-based journey "

PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

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.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

Welcome to PlantPlate!  We hope you enjoy your visit. If you have any questions or comments, please feel free to email us at contact@plantplate.com.

The information on this website is designed for educational purposes only. It is not intended to substitute for informed medical advice or care. You should not use this information to diagnose or treat health problems or illnesses without first consulting your doctor.

Smoky Yam Chili

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


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.


  • 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


  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.