Cacao Yam and Black Bean Chili

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.