- Ready Time : 0 min
- 4 Small Yams/Sweet Potatoes
- Heaping 1/2 lb. Pinto-type Beans, I used Rancho Gordo beans, soaked in water overnight.
- 2 teaspoons olive oil
- 1 yellow onion
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon smoked salt
- 28 oz. Can San Marzano Tomatoes
- Chopped Red Onion
- Sour Cream or Whole Milk Greek Yogurt
The recipe includes cooking the beans from scratch, which is slightly time consuming (all be it, hands-off time). You could use well rinsed, canned beans to speed things up. I’d go one can pinto, one can black beans.
1. Preheat the oven to 400. Pierce holes in the sweet potatoes/yams, lightly wrap them in foil, and bake on the middle rack for about 45-55 minutes.
2. Put the beans in a pot and completely cover with water, plus 2 extra inches. Bring to a gentle boil and cook for 45-60 minutes until the beans are cooked through.
3. While the beans cook, thinly slice the onion. Over medium heat, warm the olive oil in a heavy bottomed pot and cook the onions and garlic until softened. Add the spices and the jar of San Marzano tomatoes. If the tomatoes are crushed, great, if they are whole, just smush them to a puree. Bring to a simmer and reduce for about 20 minutes while the beans finish cooking.
When the beans are cooked, drain and add them to the tomato mix, cook another 10 minutes for all the flavors to marry. Taste for salt and spices, add more if desired.
4. Split open the baked sweet potato/yams and create a little cavern down the middle. Fill the cavern with the chili beans and add toppings as desired. I like a bit of avocado, sour cream and cilantro. You could go with a bit of shredded cheese and minced red onion… something tells me you’ve had chili before and know the drill.
Source: Sprouted Kitchen