Yam Chili(Vegan)
Submitted by chester
Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that’s ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the chili that cleans out your pantry and fills your belly without a single animal product in sight.
Smashed yams give the broth that thick, creamy body you’d normally get from hours of simmering. Tomato puree adds tang, BBQ sauce brings smokiness, and a half teaspoon of cinnamon ties the whole pot together with unexpected warmth.
Toss in whatever mixed beans you’ve got on hand. Black-eyed peas, pintos, lentils, navy beans, split peas: the more variety, the better the texture.
Forty minutes from start to bowl.
Pro Tips
- Use canned yams for speed or roast fresh sweet potatoes and mash them for deeper, caramelized flavor
- The “bean bucket” approach is genius: keep a container of mixed dried beans and scoop from it whenever you make soup or chili
- A squeeze of lime juice stirred in right before serving brightens up all that earthy sweetness
- Top with diced avocado, sliced scallions, or a handful of tortilla chips for crunch
Ingredients
Directions
Cook up the beans normally (soak, boil, simmer).
Pour yams into pot, including liquid.
Smash lightly. Add tomato purée, stir th rough.
Add spices, stir through. Add cooked beans, stir through.
Simmer for for a few minutes to mellow out.
(*) Beans: I keep a ‘bean bucket’ of mixed beans, usually including pea beans, black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto beans; of ten including great northern beans, roman beans, pink beans, chili beans, barle y, and others.
Whenever there’s room in the bucket I pour in a bag of somethin g that seems underrepresented.
This would probably be better with fresh yams and tomatoes, but the canned yams were on sale half price the day after Thanksgiving.
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