Yam Chili

Yams in chili sounds unexpected, but the natural sweetness plays off the chili powder and black pepper in a way that just works.

Canned yams go straight into the pot with their liquid, then get lightly smashed. You’re not making baby food. You want chunks of yam throughout, with some of the softer pieces dissolving into the sauce to thicken it naturally.

Tomato puree, barbecue sauce, chili powder, and cinnamon build the spice base. That cinnamon is doing more than you’d think. It bridges the gap between the sweet yams and the smoky chili flavor, tying the whole bowl together.

The dried beans need to be cooked separately first (soak, boil, simmer) before getting stirred in at the end. A short simmer melds everything and mellows out the spices.

Chef Tips

• Smash the yams lightly. A few good presses with a fork or potato masher. You want some texture, not a puree.
• Cook the dried beans fully before adding them. Undercooked beans won’t soften further in the chili since there’s no long simmer time built in.
• Let it sit for 10 to 15 minutes off heat before serving. Chili always tastes better after it rests and the flavors settle.

Variations

• Use sweet potatoes instead of canned yams for a fresher flavor. Peel, cube, and simmer until tender before smashing.
• Add diced onion and garlic sauteed in oil as a base layer for deeper flavor.
• Stir in a chipotle pepper in adobo for a smoky heat that complements the sweet yams beautifully.