Yam Chili Vegan
Serving Size : 1
Ingredients for prepare Yam Chili Vegan
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | 40-oz can yams/sweet |
Potatoes
yam chili vegan |
| 1 | | 29-oz can tomato puree |
| 1 | | To 2 cup dried beans (*) |
| 1/4 | c | Barbecue sauce |
| 1 | tb | Dehydrated onion |
| 1 | t | Black Pepper |
| 1 | tb | Chili powder |
| 1/2 | ts | Cinnamon |
recipe Yam Chili Vegan
Cook up the beans normally (soak, boil, simmer). Pour
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yams into pot, including liquid. Smash lightly. Add tomato puree, stir through. Add spices,
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stir through. Add cooked beans, stir through. Simmer for for a few minutes to mellow out. (*) Beans: I keep
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a 'bean bucket' of mixed beans, usually including pea beans, black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto
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beans; often including great northern beans, roman beans, pink beans, chili beans, barley,
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and others. Whenever there's room in the bucket I pour in a bag of something
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that seems underrepresented. This would probably be better with fresh yams and tomatoes, but the
Yam Chili Vegan
canned yams were on sale half price the day after Thanksgiving... Posted
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by "Aliza R. Panitz" to the Fatfree Digest [Volume 13 Issue 7]
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Dec. 7, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
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TXFT40A@Prodigy.com using MMCONV. 1.80б
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