Healthy Crock Pot Yam Chili

The perfect chili for a cold day!

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I actually wasn’t sure about yams in a chili because it seemed like it would be too sweet! However, I used to eat corn bread back in the day paired with a bowl, so maybe this would be alright – turns out, it is AMAZING! So good that I HAVE to share!

(This recipe is doubled and will fill the crockpot)

Total time: about 3 hours on high

  • 2 tbsp avocado oil
  • 1 medium yellow onion diced
  • 4 garlic cloves, minced
  • 1 green bell pepper, seeded and diced
  • 3 stalks diced celery
  • 2 cup diced carrots
  • 4 medium yams, diced
  • 1 medium sweet potato, diced
  • 2 cans organic diced tomatoes with basil, undrained
  • 1 cups organic vegetable broth
  • 4 tsp red pepper flakes
  • 4 tsp ground cumin
  • 4 tsp paprika
  • 1 tsp ground coriander
  • 2 can black beans, drained and rinsed
  • Chopped green onions for garnishing
  1. Add beans, broth, tomatoes, spices to crock pot and turn on high.
  2. Dice sweet potato and yams into small squares and steam in pot with 1/2″ water at bottom, covered, until soft, then drain and dump in crockpot.
  3. Heat avocado oil in a large skillet over medium-high heat.
  4. Add onion and bell pepper, sauté for 3-5 minutes, then add garlic and sauté for 30 seconds-1 min then pour in crockpot.
  5. Add water to saucepan and add in celery and carrots covered, steam until soft then throw in crockpot.
  6. Stir mixture, cover with lid and cook on low heat for about 3 hours.
  7. Top with green onions (greek yogurt and mozzarella if you do dairy) and enjoy!



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