This is a colourful, hearty, easy-to-make vegan chili recipe. The main ingredients are black beans, yam, bell peppers and kale. This delicious chili is closely based on a recipe from a woman named Maribeth, who is hosting a 30-day green smoothie challenge. Her recipe called for more yam, less bell pepper, and no kale. Not everyone loves yam in my house so I cut it down to 1/2 a yam, but if you love it, add more. I loved the kale in there as it provides a nice hearty, chewy texture that usually comes from ground beef in a meat chili. If you wanted to convert this to a meat recipe you could fry up a pound of any type of ground meat and either before starting the garlic, onion, and peppers, or on the side and then mix it in.
2 tbsp olive oil
4-6 cloves of garlic, minced
1/2 onion, diced
2 coloured bell peppers, seeded, and diced
2 tsp sea salt
1 tbsp cumin
2 tbsp chili powder
1/2 large yam, or sweet potato, cut onto small cubes
2 cups chopped kale
Zest and juice of 1 lime
1 large can tomatoes blended (or you can use fresh – I used half a can of romas blended with half a pint of grape tomatoes)
2 cups vegetable stock or water
2 cans black beans drained, rinsed
optional garnish: chopped cilantro
- In a large pot over medium heat, heat oil. Sauté garlic, onion, bell pepper, and salt until soften. 5-10 minutes.
- Add cumin and chili powder and stir to combine.
- Add the yam and lime zest and cook for 10 min more, stirring occasionally.
- Add tomatoes, kale, water or stock, beans, lime juice. Bring to boil, reduce heat, cook for 20 min or until yams are soften.