Prep and cook time: 45 minutes Serves 8-10
2 tablespoons avocado oil
1 red bell pepper, de-seeded and chopped
1 medium red onion, diced
4 cloves garlic, minced
2 teaspoons sea salt
1 large garnet yam, peeled and cut into ½-inch cubes
1 lime, juiced and zested
1 28-ounce can fire-roasted crushed tomatoes
3 cans black beans, drained and rinsed, or 4 cups freshly cooked
1 tablespoon organic cumin
1 tablespoon organic chili powder or chili blend
1 teaspoon cocoa powder
1 cup chopped cilantro for garnish (optional)
In a large pot, heat oil over medium heat and sauté garlic, onion, red pepper, and sea salt until soft (about 4-5 minutes). Add the cumin and chili powder; stir to combine. Cook for another minute. Add chopped yam and lime zest, cooking about 10 minutes more and stirring occasionally. 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. Top with chopped cilantro and a squeeze of lime, if desired. Serve over brown rice or with gluten-free corn bread.
Recipe provided by Karma Chow.
