Yam Chili
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 40 | ounces |
yam
|
* |
| 29 | ounces |
tomato purée (passata)
|
|
| 2 | cup |
beans
dried |
|
| ¼ | cup |
barbecue sauce
|
|
| 1 | tablespoon |
onions
dehydrated |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | tablespoon |
chili powder
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1156 | ml/g |
yam
|
* |
| 838.1 | ml/g |
tomato purée (passata)
|
|
| 473 | ml |
beans
dried |
|
| 59 | ml |
barbecue sauce
|
|
| 15 | ml |
onions
dehydrated |
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
chili powder
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
Cook up the beans normally (soak, boil, simmer).
Pour yams into pot, including liquid.
Smash lightly.
Add tomato purée, stir through.
Add spices, stir through.
Add cooked beans, stir through. Simmer for for a few minutes to mellow out.
