Chili with Yams (McDougall)

Chili with Yams (from the McDougall newsletter, April 2007)

I have been using a lot of red lentils lately because they cook quickly and thicken soups and stews very nicely.  I am also very fond of yams and they go together very well in this dish. This is delicious served with fresh, warm corn tortillas or pita bread.

Preparation Time:  20 minutes
Cooking time:  55 minutes
Servings:  6-8

  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 1 teaspoon minced garlic
  • 2 ¾ cups water
  • 3 teaspoons chili powder
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon crushed red pepper
  • 4 cups peeled and chopped yams
  • 1 cup red lentils
  • 2  15 ounce cans diced tomatoes
  • 1  15 ounce can black beans, drained and rinsed
  • 2 tablespoon peanut butter (optional)
  • 2 tablespoons lime juice (optional)
  1. Place ¼ cup of the water in a large soup pot.  Add onion, celery and garlic.  Cook, stirring occasionally until softened, about 5 minutes.  Stir in the chili powder, paprika, cumin, cinnamon and crushed pepper. 
  2. Mix well, then add the remaining water, yams, lentils, tomatoes, and beans.  Stir to combine, bring to a boil, reduce heat, cover and cook for 50 minutes, stirring occasionally. Stir in the peanut butter, one tablespoon at a time, if using.  Season with lime juice and a bit of sea salt, if desired.