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Author Notes: Vegetarian chili is a staple at my house. As a New England transplant from Texas, mexican food is something that I crave regularly and haven't had much success finding in rural Vermont. However, a recent trip to a fabulous taco stand in Waitsfield, VT called The Mad Taco (where I had some fabulous black bean and yam tacos) inspired me to add yams to my black bean chili. It seems like such a simple addition, but the yams make all the difference. —msigur
- 5 cups dry black beans, soaked and then cooked until tender
- 1 large red onion, chopped
- 1 large yam (approximately 3.5 c) cut into half-inch cubes
- 1 large red bell pepper, chopped
- 2 large jalapenos, minced
- 3 cloves of garlic, minced
- 6 cups vegetable stock
- 30 ounces fire roasted diced tomatoes
- 8 ounces dark ale (a coffee porter or stout would do nicely)
- 2 teaspoons cumin
- 2 teaspoons cayenne pepper
- 1 tablespoon chipotle powder
- 1 tablespoon ancho chili powder
- salt to taste
- Sautee the red onion in olive oil until translucent. Add the garlic, and when the garlic is fragrant, add the bell pepper and jalapeno. After two minutes, add the cumin, cayenne, chipotle, and ancho and continue sauteing until the vegetables are tender
- Add the cooked black beans, followed by the vegetable stock, beer, and tomatoes. Bring to a boil. Then reduce the temperature, cover part way, and simmer for at least 45 minutes.
- Then add the yams and continue simmering until the yams are just fork tender.
- Garnish with sour cream, cilantro by the hands-full, and a swirl of Sriracha.
- This recipe was entered in the contest for Your Best Chili