November 6, 2015
Karma Black Bean Chili
1 tablespoon coconut or olive oil
2 garlic cloves, minced
1/2 medium red onion, diced
1/2 red bell pepper, deseeded and diced
1 teaspoon sea salt
2 teaspoons cumin
1 tablespoon chili powder
1 large garnet yam, peeled and cut into 1/2-inch cubes
1 28 ounce can (800g) fire-roasted crushed tomatoes
2 15 ounces cans (850g) black beans, drained and rinsed
Juice of 1 medium lime (about 1 1/2 to 2 tablespoons)
1/4 cup (60ml) water
1/4 cup (small bunch) chopped cilantro (coriander) (optional)
1. Heat the oil in a large pot over medium heat and sauté the garlic, onion, bell pepper and sea salt until soft (about 4 to 5 minutes).
2. Add the cumin and chili powder and stir to combine. Cook for another minute.
3. Add the yam, tomatoes, beans, lime juice and water. Stir well to combine. Bring to a simmer, cover, and cook for about 20 minutes, or until potatoes are soft. Top with cilantro when serving, if desired.