Saturday, October 4, 2014

Vegan Spicy Yam Chili

Yeehaw!

That is how I feel about this Vegan Spicy Yam Chili!

So, I've been thinking about this change of season thing that occurs, and it's really very interesting. First of all, it has still been quite warm here in Philly (not complaining). Yet, I am still craving fall foods like mad. Pumpkins, Kabocha squash, Carnival squash, pomegranates, apples, cranberries, brussels sprouts... I even went to Jamaica recently where it was so hot that I thought my coconut oil would actually evaporate, and I was craving apples the entire time. My point is that, it must not just be the change in weather - that effect our state of being during the shift of seasons. Perhaps there are other forces at play like ecology, astrology, and even genotype.

OK, I may need to go easy on the coffee (organic local French Roast from the french press with coconut milk...) this morning. Or, maybe not... It is Mercury Retrograde after-all ;) Expect some bizarre happenings for the next few weeks my friends!

On with this fall inspired and completely satisfying vegan dish.



(Note: All ingredients organic, I just didn't want to keep typing organic)

Vegan Spicy Yam Chili

For the Chili

13.4 oz Organic no-salt added black beans (I use the 365® BPA-free boxed, if you used canned, make sure it's BPA-free like Eden®)
1/2 cup filtered water
1 zucchini, diced
1/2 bunch kale, chopped
2 handful bok choy, chopped
2 garlic cloves, minced
1 handful spinach
1 T fresh chive, minced
1/4 cup fresh cilantro, chopped (actually use your hands to pull the cilantro apart vs using a knife as it releases the oils better)
1 T EVOO
Heavy dash of: Cumin, Cayenne, Chili Powder and Pepper)

For the Yams

(btw... there is a difference between yams and sweet potatoes)

1 large yam or 2 small yams, diced (skin-on)
1 T coconut oil
1/2 T Cinnamon

Method

Pre-heat the oven to 400º, dice your yams, toss in a large glass baking dish, and massage the coconut oil evenly on all pieces. Sprinkle the cinnamon overtop and roast at 400º for about 1 hour. Turn over pieces two times throughout for even roasting.

Meanwhile, boil the 1/2 cup water and add in the zucchini and boil for about 1 minute, then add the bok choy, boil another minute, and then add in the kale. Boil for about one more minute, and then turn down to a simmer - drain the majority of the water out and add in the EVOO. Proceed to add in the remaining chili ingredients (keep the water from the beans or add in 1/4 of filtered water), turn the heat up to medium and cover for about 5 minutes and then turn back down to a simmer until the yams are done.

Add in about 2 cups of the yams (yay you'll have some left over!)

Pour into bowls and top with avocado.

(Note: I recommend adding the avocado fresh to avoid oxidation)

Serves 4 

I think when I make this again, I will add in some lime but I didn't have any limes (um why not?!? One should always have limes!)


Enjoy ;)

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