Orange, yams, beans, chipotle – who knew it could be so delightful! I made this yam and bean chili last night, expecting it to be okay, and it was heavenly. Not only tasty, this dish is healthy, inexpensive, easy and vegan. Try it soon – you won’t regret it.
PS – the bright orange picture really doesn’t do it justice.
Make 6 large bowlfuls.
1 1/2 cups dry pinto beans
1 T olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 t dried chili flakes
1 T ground cumin
1 T chili powder
1 t chipotle powder (if you’re cooking for kids, cut the chipotle in half and sub in some smoked paprika)
1/2 t dried oregano
1 GIANT yam, cubed
1 large carrot, chopped
4-5 cups vegetable broth, or 4-5 cups water + bouillon
3 handfuls frozen tomatoes (or use 1 can of chopped tomatoes and skip the tomato paste)
1 heaped T tomato paste
salt & pepper
juice & zest of 1 orange
optional: plain yogurt and chopped green onions
1. Boil pinto beans in plenty of water for about an hour until tender. You could also throw them in a slow cooker in the morning and let them simmer for 6-7 hours.
2. Heat oil in a heavy pot over medium high heat. Saute onion and garlic until onions are translucent.
3. Dump in the spices, give it a good stir, then add the yam and carrot. Add enough broth to just cover the vegetables and bring to a boil.
4. Add the cooked beans, tomatoes and tomato paste, give it a good stir and let simmer, covered for a couple minutes. When the tomatoes start to break down, stir to mix them in, giving them a mush with the back of a spoon if necessary. simmer uncovered for about 30 minutes until it’s the thickness you would like.
5. Add orange juice and zest and simmer another couple minutes. Taste and add salt or pepper to taste.
Serve with fresh bread (we had beer bread) and top with yogurt and green onions if desired.