Yam Veggie Chili

2 tablespoons olive oil

1 large onion, small diced

2 red bell peppers, small diced

2 tablespoons minced garlic (3-4 cloves)

2 medium zucchinis, small diced

1 lb portabello mushrooms, cleaned and cubed (** NEVER clean mushrooms under water – just clean the dirt off with a towel. The water makes the mushrooms gummy.)

3 medium yams, cubed

3 cups Kale/spinach/mustard greens/chard mixture (or whatever you have on hand)

2 tablespoons fresh sage, roughly chopped (you can use dried if that’s all you have on hand)

1 teaspoon dried thyme

2 tablespoons chili powder

1 tablespoon ground cumin

1 1/4 teaspoon of salt

1/4 teaspoon cayenne

1 can diced tomatoes (or whole tomatoes, but just chop them up)

1 can black beans

1 can white kidney beans

1 15oz can tomato sauce

1 – 2 cups veggie stock, depending on how thick you want your chili. Start with 1 cup.

Other ingredients needed (optional):

-Fresh avocado

-Fresh cliantro

-Sour cream or yogurt (for those of you who eat dairy)

-Green onions, chopped

1. In a heavy sauce pan, heat the oil on medium high heat. Add the onions and peppers. Stir so that it’s all coated in oil. Cook until soft, about 10 minutes.

2. Stir in the garlic. Cook another minute.

3. Stir in the zucchini, mushrooms and yams. Cook another 10 minutes, stirring every few minutes.

4. Stir in the sage, thyme, chili powder, cumin, cayenne, and salt. Once it’s all combined, add the tomatoes, beans, tomato sauce and veggie stock.

5. Bring to a boil and then reduce the heat and simmer for about 20 minutes, uncovered.

6. Stir in your greens and cook another 3-5 minutes. Adjust the seasoning.

7. Serve with desired garnishes.

I had mine with fresh avocado, and it was so good! The creaminess of the avocado was so yummy against the flavors and textures of the chili.